INGREDIENTS

INSTRUCTIONS

In saucepan, combine milk, butter, honey and salt and stir over med.
heat until butter melts.  Remove from heat and let cool to warm.
Meantime, in lge. mixing bowl, combine warm water, yeast and sugar.
Let "work" until foamy, abt. 10 min.  Beat cooled milk mixture into
yeast mixture, then beat in whole wheat flour and bran; beat
thoroughly. Gradually add all-purpose flour until mixture is too  stiff
to beat.  Turn dough out onto lightly floured surface and knead in
remaining  flour or as much as needed until dough is smooth and has a
light  sheen.  Note Well:  Properly kneaded dough will NOT stick to
surface or hands  or mixing bowl if using machine fitted with dough
hook.  Form dough into ball and place in large lightly oiled or greased
bowl, and turn once so greased side is up. Cover, place in warm,
draft-free place & let rise until doubled in bulk, abt. 1 hr. Punch
down, and turn out onto lightly floured surface and knead
lightly--just enough to expell any remaining air. Halve dough, cover
with towell, let rest abt.  Form each half of dough into a loaf.  To
make pan loaf, roll dough  into rectangle 1/2" thick and abt. as wide
as length of pan. Roll up  jelly roll fashion pinching closed seam as
you roll. Tuck ends under  and place loaf seam side down in greased
loaf pan.  Let rise again  until doubled in bulk. Place loaves in
center of preheated 425 F.  oven and bake for 15 min. Reduce oven to
350 and continue baking  until loaves shrink slightly from sides of
pan, abt. 20 min. or so.  Turn loaves from pan, set on oven shelf an
bake 5 min. more or until  a firm rapping on bottom makes hollow sound.
Brush tops with melted  butter and cool on racks.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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