|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (About 110Â°)|
|Warm milk||2 Cup (32 tbs) (About 110Â°)|
|Dark molasses||2 Tablespoon|
|Caraway seed||1 Tablespoon|
|All-purpose flour||3 1⁄2 Cup (56 tbs), unsifted|
|Whole bran cereal||1 Cup (16 tbs)|
|Rye flour||2 1⁄2 Cup (40 tbs), unsifted|
In a large bowl, dissolve yeast in water.
Add milk, molasses, Postum, caraway seed, salt, and 2 cups of the all-purpose flour; beat well to blend.
Then beat in bran cereal and enough of the remaining all-purpose flour to form a soft dough.
Turn out onto a board coated with rye flour.
Gradually knead in all the rye flour, making a stiff dough.
Then knead until smooth and elastic (10 to 20 minutes).
Turn dough over in a greased bowl; cover and let stand at room temperature while you prepare Oatmeal Bread; then let rise in a warm place until doubled (about 1 hour).
Punch dough down and knead briefly on a lightly floured board to release air.
Dough is now ready to shape with Oatmeal Bread.