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