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Print this Recipe    Bran Molasses

Bran Molasses Sunflower Bread
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

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.


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