5 - 5 1/2 c. all-purpose flour
2 pkg. Red Star Active Dry Yeast or Quick-Rise Yeast
1 c. oat bran
1/4 c. wheat germ
2 tsp. salt
2 c. water
2 tbsp. oil
1/4 c. molasses
1/4 c. raisins
1/4 c. chopped pecans

NOTE: 1/4 cup zante currants and 1/4 cup chopped walnuts may be substituted.

In large mixer bowl, combine 2 cups all-purpose flour, yeast, oat bran, wheat germ and salt; mix well. In saucepan, heat water, oil and molasses until very warm (120-130 degrees). Add to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in raisins and pecans (currants and walnuts), and gradually stir in enough flour to make a firm dough. Knead on floured surface until smooth and elastic, about 5 minutes.

Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, 1 hour for Active Dry Yeast (30 to 35 minutes for Quick Rise Yeast).

Punch down dough. Divide into 2 parts. On lightly floured surface, shape each half into a 14"x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll at each turn. Pinch edges and ends to seal. Place in greased 8"x4" bread pans. Cover; let rise in warm place until doubled, 40 to 45 minutes for Active Dry Yeast (20 to 25 minutes for Quick Rise Yeast). Bake in preheated 400 degree oven for 25 to 30 minutes until golden brown. Remove from pans; cool. Makes 2 loaves.