Brown Bread

Another great bread recipe from Company's Comings "Breads". Of course I halved the recipe to make two loaves, and added ground flax seed to replace some of the flour. I also used all whole wheat flour. This makes a good, sturdy sandwich bread or bread for toast.

Brown Bread
1/2 cup warm water
2 teaspoons granulated (white) sugar
2 packages (8 grams each) active dry yeast
4 3/4 cups hot water
3 Tablespoons butter or hard margarine
1/2 cup molasses
1 1/2 cups natural bran
1/3 cup granulated (white) sugar
2 teaspoons salt
14 cups all-purpose (white) or whole wheat flour

In a small bowl, dissolve the granulated sugar in the warm water. Sprinkle the yeast over top and let stand undisturbed for ten minutes until it bubbles.
Meanwhile, in a large bowl, combine the next six ingredients. Add the boiling water and mix well. Cool to lukewarm.
Stir the yeast mixture and add to the other mixture. Gradually add in remaining flour. Knead for 8 to 10 minutes. Allow to rise for an hour, until dough is doubled in bulk.
Punch dough down, divide into 4 pieces and shape into loaves. Place each in a greased 9x5 inch loaf pan. Allow to rise for an hour, until doubled in bulk. Bake at 375◦F for 35 minutes.

Paré, Jean. "Brown Bread." Recipe. Breads, Edmonton Alberta: Company's Coming Publishing Limited, 1996. 141.