Whole Wheat Bran Bread

1-1/2 cups water, divided
3/4 cup milk
1 cup All-Bran
6 tablespoons butter or margarine
1/3 cup dark molasses
3 tablespoons sugar
4 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
2 cups whole wheat flour
3-1/4 to 3-3/4 cups all-purpose flour

In a saucepan, combine 1 cup water and milk; bring to a boil. Remove from the heat; stir in the cereal, butter, molasses, sugar and salt.

Cool to lukewarm. Heat remaining water to 110°-115°; pour into a large mixing bowl. Sprinkle with yeast; stir until dissolved. Add cereal mixture and whole wheat flour; beat well.

Add enough all-purpose flour to make a stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch the dough down. Shape into two loaves and place in greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 400° for 25-30 minutes. Makes 2 loaves.