1 1/2 c  Milk
1/2    Stick unsalted butter (4tb.)
1/3 c  Honey
4 ts Salt
1/2 c  Warm (110 F.) water
2 ts Sugar
2 pk Dry yeast
1 c  Whole wheat flour
1 c  Unprocessed coarse bran
4 c  White flour (more if needed)

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. 10 min.

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.