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1
Preheat oven to 350 degrees (175 C.).
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2
Place yeast in warm water and let stand to proof.
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3
In mixer bowl place brown sugar, salt, diastatic malt powder, and ascorbic acid powder.
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4
Heat 1 cup (225 ml) milk and 3 tbsp (45 ml) butter together until hot.
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5
(I use microwave.)
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6
Add milk/butter mixture to dry ingredients in bowl; mix.
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7
Then add 1 cup (225 ml) cold milk and the egg; mix.
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8
Finally pour in the yeast/water mixture and, again, mix.
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9
1/2 cup (125 ml) oat bran, 1/2 cup (125 ml) rye flour, 1-1/2 cups (350 ml) whole wheat flour, and the 4 cups (950 ml) unbleached wheat white flour (more or less depending on the day's humidity level).
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10
Knead (with machine 5 minutes OR by hand 10-15 minutes).
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11
Place in oiled bowl, turn over to oil top and then cover with plastic wrap and let rise until doubled in bulk.
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12
Punch down and form into two loaves and place in regular-sized loaf pans.
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13
Cover and let rise until even with top of pans.
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14
Place on center rack in the preheated 350 degree (175 C.) oven and bake for 35-40 minutes.
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15
Immediately remove from pans and place on wire racks to cool.
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16
After loaves have cooled place in plastic bags.
