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