2 pkgs. active dry yeast
3 c. milk, scalded (cooled)
1 c. raisins
3/4 c. wheat germ
3/4 c. shredded carrots
1/3 c. molasses
1/3 c. oil
2 tbsp. sugar
2 1/2 c. whole wheat flour
3 1/2 - 4 c. unbleached white flour
1/4 c. wheat bran
1/2 c. sesame seeds or sunflower seeds

Add yeast to lukewarm milk in large bowl. Add raisins, wheat germ, carrots, molasses, oil, sugar, salt, whole wheat flour, and 1 cup unbleached white flour. Beat vigorously 1 minute. Stir in 1 1/2 cups unbleached flour to make a stiff dough.

Turn out on floured surface. Knead until smooth and elastic, working in additional flour, about 10 minutes. Place in well-oiled bowl. Cover; let rise in warm place until double in bulk, about 2 hours. Punch down; divide in half.

Roll each portion into 8x12-inch rectangle. Roll up, starting at short end. Tuck ends under and seal. Place in 2 buttered 8 1/2 x 4 1/2 x 2 1/2 loaf pans. Cover and let rise until double in bulk, about 1 hour.

Bake at 350 degrees for 30-40 minutes or until loaves sound hollow when tapped. Remove from pans; cool on wire racks. Brush tops with butter while still hot.