This is a hearty sandwich bread that toasts up beautifully for breakfast as well. If you have a small family, freeze one loaf for later.
Makes 2 large loaves.
- 3 c all purpose flour
- 1/4 c dark brown sugar, packed
- 2 pkgs active dry yeast (4 1/2 tsp)
- 1 Tbsp kosher salt
- 1 1/2 c milk
- 1/2 c water
- 2 Tbsp butter
- 1 egg, lightly beaten
- 1 c miller’s wheat bran
- 2-3 c whole wheat flour
- In a large bowl, mix 2 cups of the all purpose flour, brown sugar, dry yeast and salt.
- In a small saucepan, heat the milk, water and butter to lukewarm. Add to flour mixture.
- Stir the mixture 100 strokes. Add the egg and remaining cup of all purpose flour. Stir another 100 strokes, scraping the sides and bottom of bowl.
- Stir in the bran and enough of the wheat flour to make a soft dough. Turn out on a floured surface and knead 5-10 minutes, adding a bit more flour if needed.
- Place dough in a buttered bowl and cover. Allow to double in warm, dark place for about an hour.
- Divide dough in half and roll each into a large rectangle. Roll each rectangle tightly to form a loaf. Seal the seams tightly and place in buttered 8-inch loaf pan.
- Cover loosely and allow to double in a dark, warm place. Preheat oven to 375 degrees F and place the oven racks slightly below center.
- Bake 35 minutes. Brush tops with butter. Allow to stand in pans 5 minutes, before loosening edges and turning out onto a cooling rack to cool completely.