Recipe#2478

Title: Bran Molasses

From: tzi1@slosh.com (Tzigane) 
 Newsgroups: rec.food.recipes 
 Subject: Bran Molasses Sunflower Bread 
 Date: 9 Apr 1998 11:38:31 -0700 
 Message-ID: <6gj4j7$a2c$1@shell8.ba.best.com> 

Makes 2 loaves
 1 1/2 cakes fresh yeast
 3/4 cup lukewarm water (95 f)
 2 Tbsp. sugar
 1/3 cup molasses
 1/4 cup (1/2 stick) unsalted butter, room temperature
 1 1/2 cup milk, scalded and cooled to lukewarm (95 f)
 6 to 7 cups all-purpose flour or bread flour
 1 1/4 cup unprocessed bran flakes
 1/2 cup sunflower seeds
 1 Tbsp. salt
 Crumble yeast into small bowl.  Stir in lukewarm water and sugar.
 Let stand until foamy, about 10 minutes.
 Meanwhile, add molasses and butter to milk and stir until butter
 melts.
 Combine 2 cups all-purpose flour, bran, seeds and salt in large
 bowl. Whisk in yeast and milk mixtures until smooth, about 3 minutes.
 Using wooden spoon, mix in all-purpose flour 1/2 cup at a time
 until dough forms soft mass.  Knead on heavily floured surface
 until smooth and satiny, kneading in more flour if sticky.
 Grease large bowl.  Add dough, turning to coat entire surface.
 Cover bowl with plastic.  Let rise in warm draft-free area until
 doubled, about 1 1/2 hours.
 Grease two 9x5-inch loaf pans.  Gently knead dough on lightly
 floured surface until deflated.  Cut in half.  Pat each piece out
 into rectangle.
 Roll up jelly roll fashion, pinching seams to seal. Place seam side
 down in prepared pans.  Cover with towel and let rise in warm
 draft-free area until doubled in volume, about 45 minutes.
 Position rack in center of oven and preheat to 375 F.  Bake until
 loaves pull away from sides of pans, about 45 minutes. Immediately
 remove from pans.  Cool completely on racks.