|2 cups||Warm milk|
|1 cup||Wheat bran cereal (All-Bran, Fiber 1, or 100% Bran)|
|½ cup||Warm water|
|2 tablespoons||Olive oil or vegetable oil|
|½ cup||Cracked wheat|
|3 cups||Whole wheat flour|
|2½ cup||To 3 1/2 c bread flour (or all purpose flour)|
In a large bowl, add wheat bran cereal to milk and soak 15-30 minutes.
Proof yeast in warm water.
Add yeast mixture, honey, olive oil, salt, and cracked wheat to milk mixture and mix well. Add the whole wheat flour, one cup at a time, mixing well after each addition. Then add bread flour ½ c at a time, mixing well after each addition. When dough gets very stiff, turn out onto a well-floured surface and knead in enough remaining flour to make a good soft dough.
Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled. Punch down, divide in half, and form each half into a loaf and place in a 8.5x4½ inch or 9x5 inch bread pan and cover. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven for 30 minutes, remove from pans and continue to bake for another 10-15 minutes until bread sounds hollow on bottom. May need to cover tops with aluminum foil during final 10-15 minutes of baking if top is browning too much. Let cool on racks before slicing.
Recipe from Harold Cannon, appeared in 30 Nov 1994 issue of The Birmingham News.
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