1 1/2 Cakes fresh yeast
3/4 c Lukewarm water (95 F)
2 tb Sugar
1/3 c Molasses
1/4 c (1/2 stick) unsalted butter,
-room temperature
1 1/2 c Milk, scalded and cooled to
-lukewarm (95 F)
6 To 7 cups all-purpose flour
-or bread flour
1 1/4 c Unprocessed bran flakes
1/2 c Sunflower seeds
1 tb Salt
Makes 2 loaves
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 9×5-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.
Yields
2 Servings