Bran Molasses Sunflower Bread

Yields:	2 loaves
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1	oz	yeast, active dry	(1 1/2 cakes of yeast)
3/4	cup	water	lukewarm, (95 degrees F)
2	tablespoons	sugar
1/3	cup	molasses
1/4	cup	butter	unsalted, room temperature, (1/2 stick)
1 1/2	cups	milk	scalded and cooled to lukewarm (95 degrees F)
6	cups	flour, all-purpose
1 1/4	cups	bran flakes cereal	unprocessed
1/2	cup	sunflower seeds
1	tablespoon	salt

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 a 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 degrees F.

Bake until loaves pull away from sides of pans, about 45 minutes.

Immediately remove from pans.

Cool completely on racks.

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FANATASTIC RECIPE!!!