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1
In a large mixing bowl, combine the hot milk, oil, sweetener, and salt.
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2
Set the mixture aside to cool.
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3
Place the warm water in a small bowl, and dissolve the yeast and 1/2 teaspoon of sugar.
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4
When the yeast is bubbly and the milk mixture has cooled to lukewarm, combine the two and add the beaten eggs.
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5
Then add the oats and bran flakes, and mix the ingredients well.
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6
Add all the whole-grain flour and as much of the white flour as needed to make the dough easy to handle (it should be slightly moist but not sticky).
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7
Turn the dough out on a floured board, and knead it for 6 to 8 minutes, adding more white flour if necessary.
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8
Place the dough in a greased bowl, turning the dough to coat it with the grease.
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9
Cover the bowl with a damp towel or some plastic wrap, and set the dough in a warm draft-free place to rise until it has doubled in bulk, about 1-1/2 hours.
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10
Punch down the dough, and divide it into three equal parts.
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11
Knead into each part the desired flavorings, and form the pans into loaves.
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12
Place the loaves in greased bread pans (9 X 5 X 3 inches), cover the pans, and set the loaves in a warm place to rise until they have doubled in bulk, about 1-1/2 to 2 hours.
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13
Brush the tops of the loaves with melted butter or margarine, and sprinkle them with cinnamon or nutmeg, if desired.
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14
Preheat the oven to 350 degrees.
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15
Put the loaves in the oven and turn the oven down to 325 degrees.
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16
Bake the bread for 35-40 minutes or until the loaves sound hollow when tapped on the bottom.
