|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Water||1 3⁄4 Cup (28 tbs)|
|Dark molasses||1⁄4 Cup (4 tbs)|
|Cooking oil||2 Tablespoon|
|Rye flour||1 1⁄2 Cup (24 tbs)|
|Whole bran cereal||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||1⁄3 Cup (5.33 tbs)|
|Caraway seed||1 Tablespoon|
In a large mixer bowl combine 2 cups of the all-purpose flour and the yeast.
In saucepan heat water, molasses, oil, and salt just till warm (115° to 120°); stir constantly.
Add to flour mixture.
Beat at low speed of electric mixer 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in rye flour, bran, cornmeal, caraway, and as much remaining all-purpose flour as you can mix in with a spoon.
Turn out onto lightly floured surface.
Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape into a ball.
Place in a greased bowl; turn once to grease surface.
Cover; let rise in a warm place till double (1 to 1 1/4 hours).
Punch down; turn out onto floured surface.
Divide in half.
Cover; let rest 10 minutes.
Shape into 2 loaves; place in two greased 8x4x2-inch loaf pans.
Cover; let rise till nearly double (30 to 45 minutes).
Bake in a 375° oven 35 to 40 minutes or till the bread is done.
Cool on wire rack.