Soft Grain Bread

In large mixing bowl, combine all-bran cereal, oats, whole wheat flour, dry milk powder, potato flakes, yeast, salt, and 2 cups bread flour; set aside.

In microwave, heat water, honey and butter to 110 to 120 degrees.

Add water mixture to flour mixture and beat on medium speed with mixer for 2 minutes.

Gradually add enough flour for the mixture to form a stiff dough.

Turn dough out onto floured board and knead about 10 minutes, adding flour as needed (I use my KitchenAid mixer with a dough hook).

Be careful not to add too much flour or the bread will be heavy.

Place the kneaded dough in a large oiled bowl and turn dough over to coat with the oil.

Cover the dough with a large cloth and set aside in warm place to rise until it is doubled in size.

Punch dough down and turn out onto floured board.

Divide into 5 portions, shape each into loaves, and place in greased 4 1/2 x 8 1/2 inch non-stick loaf pans (the dark pans brown the bread better than the shiny pans).

Cover pans with a cloth and let rise until doubled.

Bake in a preheated 375 degree oven for about 25 to 30 minutes.

Remove bread from pans immediately and let cool on rack.

Brush tops of loaves with butter.