Bran Bread - High in Fiber and Taste

Whole wheat flour and bran pair up with molasses to produce a substantial loaf that is the basis for grilled cheese sandwiches. peanut butter and jelly, or toast with just plain butter.

Makes 2 loaves

3 cups warm water
1 1/2 tablespoons yeast
1/4 cup canola or vegetable oil
1/4 cup molasses
1 cup wheat bran
1 teaspoon salt
3 cups unbleached white flour
3 cups whole wheat flour

Dissolve the yeast in the water in a medium mixing bowl.  When it starts to bud, add the canola or vegetable oil and molasses.  Stir in the wheat bran plus one cup of the flour.  Stir until well blended.  Add the salt and the additional flour, one cup at a time, stirring after each addition.  When you can no longer stir in more flour and the dough ball starts to form, turn it onto a floured board and knead in the additional flour.  When you have a smoothly kneaded dough ball, place it in a large, oiled bowl.  Cover it with a damp towel and place it in a warm, draft-free place (such as your oven heated to no more than 85 degrees F) for 45 minutes.  When the dough has doubled in bulk, punch it down with your floured fist and turn it out onto a floured surface.  Knead it for a few minutes.  Then divide the dough in half.  Use a rolling pin to roll each piece of dough into a rectangle about a half inch thick.  Then roll each like a jelly roll, tightly, to form the loaves.  Tuck the ends under each loaf.  Place each one into a greased loaf pan.  Return to the warm place for about 20 minutes, until the loaves have risen to the tops of the pans.  Set the oven to 375 degrees F.  Bake for 40 minutes, or until done: the loaves should sound hollow when you tap them on the bottom.