Whole Wheat Bran Bread - cooking recipe

Ingredients

1 cup water
3/4 cup milk
1 cup 100% all-bran cereal
3 tablespoons sugar
4 teaspoons salt
6 tablespoons margarine or 6 tablespoons butter
1/3 cup dark molasses
1/2 cup warm water (105\u00b0-115\u00b0F)
2 tablespoons active dry yeast
3 cups whole wheat flour
2 1/2 - 3 cups unbleached all-purpose flour

Preparation

In a sauce pan combine 1 cup water and milk, bring to a boil.
Stir in cereal, sugar, salt, margarine and molasses.
Let cereal mixture cool until lukewarm.
Measure 1/2 cup warm (105\u00b0-115\u00b0F) water into a large warm bowl.
Sprinkle yeast into the warm water, stir until dissolved.
Add the warm cereal mixture and whole wheat flour to the yeast; beat until smooth.
Add enough white flour to make a stiff dough.
Turn dough onto a lightly floured board, and knead until smooth and elastic, about 8 to 10 minutes (dough should be slightly sticky).
Place dough in a greased bowl, turning the dough to grease the top.
Cover bowl, and place in a warm draft free place to rise until doubled in bulk (about 1 hour).
Punch dough down.
Turn dough onto a lightly floured board and divide dough in half.
Roll each half into a 12 x 8-inch rectangle.
Starting with the 8-inch side, roll the dough up like you would for a jelly roll.
Place each rolled loaf into a greased 8 1/2 x 4 1/2 x 2-inch loaf pan.
Cover pans and let rise in a warm draft free place until doubled (about 1 hour).
Bake in a preheated 400\u00b0F oven for about 30 minutes, or until done (loaves should sound hollow when lightly tapped).
Remove from pans and cool on wire racks.