Bran Molasses Sunflower Bread

Ingredients

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 t, emperature 1 1/2 cup milk, scalded and cooled to lukewar, m (95 f) 6 to 7 cups all-purpose flour or brea, d flour 1 1/4 cup unprocessed bran flakes 1/2 cup sunflower seeds 1 tbsp salt	Advertisements

Preparation
 
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 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.

Bon Appetit

 

 
Servings: 2

 

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