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1
Crumble yeast into small bowl.
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2
Stir in lukewarm water and sugar.
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3
Let stand until foamy, about 10 minutes.
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4
Meanwhile, add molasses and butter to milk and stir until butter melts.
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5
Combine 2 cups all-purpose flour, bran, seeds and salt in large bowl.
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6
Whisk in yeast and milk mixtures until smooth, about 3 minutes.
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7
Using wooden spoon, mix in all-purpose flour 1/2 cup at a time until dough forms soft mass.
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8
Knead on heavily floured surface until smooth and satiny, kneading in more flour if sticky.
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9
Grease large bowl.
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10
Add dough, turning to coat entire surface.
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11
Cover bowl with plastic.
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12
Let rise in warm draft-free area until doubled, about 1 1/2 hours.
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13
Grease two 9x5-inch loaf pans.
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14
Gently knead dough on lightly floured surface until deflated.
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15
Cut in half.
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16
Pat each piece out into a rectangle.
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17
Roll up jelly roll fashion, pinching seams to seal.
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18
Place seam side down in prepared pans.
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19
Cover with towel and let rise in warm draft-free area until doubled in volume, about 45 minutes.
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20
Position rack in center of oven and preheat to 375F (190C).
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21
Bake until loaves pull away from sides of pans, about 45 minutes.
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22
Immediately remove from pans.
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23
Cool completely on racks.
