2 (1/4 oz.) pkg. active dry yeast, 2 tbsp.
1 tbsp. brown sugar
2 1/3 c. warm water (110F, 45C)
2/3 c. non-fat milk powder
1/2 c. dark molasses or honey
1/3 c. butter, melted or butter
2 1/2 tsp. salt
3/4 tsp. ground ginger
6 3/4 to 7 1/4 c. all purpose or bread flour
1 1/4 c. unprocessed bran flakes or oat bran flakes
1 c. whole wheat flour
1 tsp. dark molasses blended with 1 tbsp. melted butter for glaze
Unprocessed bran flakes, if desired

In large bowl of electric mixer, dissolve yeast and brown sugar in water. Let stand until foamy, 5-10 minutes. Add milk powder, molasses or honey, butter, salt, ginger, and 4 to 4 1/2 cups all purpose or bread flour. Beat at medium speed with electric mixer 2 minutes or, beat 200 vigorous strokes by hand. Stir in bran flakes, whole wheat flour, and enough remaining all purpose or bread flour to make a soft dough.

Turn out dough onto a lightly floured surface. Clean and grease bowl; set aside. Knead dough 8-10 minutes or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in warm place, free from drafts, until doubled in bulk, about 1 hour. Grease 1 large baking sheets; set aside.

Punch down dough; knead 30 seconds. Divide dough in half; shape into oval loaves. Place in prepared baking sheets. With pointed scissors, cut diagonal notches in a zig-zag pattern in tops of loaves, every 1 1/2 inches. Cover with a dry towel. Let rise until doubled in bulk, 45-60 minutes.

Preheat oven to 375 degrees. Brush with molasses glaze. If desired, sprinkle with additional bran flakes. Bake 25 minutes or until bread sounds hollow when tapped on bottom. Remove from pans. Cool on racks. Makes 2 free form or regular loaves.