Artisan Honey Wheat Loaves
Makes 2 loaves
1 to 1-1 / 2 cups all-purpose flour
2 cups whole wheat flour
2 envelopes FLEISCHMANN"S RapidRise Yeast
1 teaspoon table salt
1 cup water
1 / 2 cup milk
1 / 4 cup honey
1 / 4 cup butter or margarine
1 cup all-bran cereal
All-purpose flour, for dusting
In a large bowl, combine 1 / 2 cup all-purpose flour, whole wheat flour, undissolved yeast, and salt. Heat water, milk, honey, and butter until very warm (120o to 130oF). Stir in cereal; let stand about 5 minutes or until cereal is softened. Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining all-purpose flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; shape each to 8 x 3-inch oval loaf. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
With sharp knife, make 3 (1 / 4-inch deep) diagonal slashes on each loaf. Dust tops of loaves with flour.
Bake at 400oF for 20 minutes or until done. Cool on wire racks.
