Recipe - Bran Molasses Sunflower Bread

1 One half Cakes fresh yeast
Three fourths cup Lukewarm water (95 F)
2 tablespoon Sugar
1/3 cup Molasses
One fourth cup (One half stick) unsalted butter,
room temperature
1 One half cup Milk, scalded and cooled to
lukewarm (95 F)
6 To 7 cups allpurpose flour
or bread flour
1 One fourth cup Unprocessed bran flakes
One half cup Sunflower seeds
1 tablespoon 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 allpurpose flour, bran, seeds and salt in large bowl. Whisk
in yeast and milk mixtures until smooth, about 3 minutes. Using wooden
spoon, mix in allpurpose flour One half 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 draftfree area until doubled, about 1 1/2
hours.

Grease two 9x5inch 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 draftfree 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.

Bon Appetit