Swedish Brown Bread

Ingredients

• 4 3/4 cups all-purpose flour
• 1 1/4 tsp instant yeast
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 2 cups warm water (100 – 110°f)
• 1/2 cup shredded bran cereal
• 1/4 cup fancy molasses
• 2 tbsp salted butter, cubed and softened
• 1 cup golden raisins
• 1 large egg, lightly beaten
• 1 tbsp golden granulated sugar crystals

Directions

1. Combine flour, yeast, sugar and salt in a medium bowl. Set aside.
2. Combine water, cereal and molasses in a small bowl. Let stand for 5 minutes.
3. Place flour mixture in bowl of a stand mixer fitted with the paddle attachment. Using low speed, gradually add liquid mixture. Mix on medium speed until a shaggy dough is formed, about 2 minutes. Scrape down sides.
4. Switch to dough hook attachment. Knead dough on medium-high speed until dough is smooth and elastic, about 6 minutes. Knead in butter, one cube at a time, kneading well after each addition. Using low speed, add raisins and knead to combine. Alternatively, knead by hand.
5. Transfer dough to an oiled bowl. Turn dough to coat with oil. Cover with greased plastic wrap. Let dough rise in a warm draft-free place until doubled in volume, about 1 hour.
6. On a lightly floured surface, divide dough in half. Roll each half into an 8x6 inch rectangle. Fold one long edge to the centre. Press down firmly along the folded centre edge. Fold the remaining long edge to the centre. Press both seams down.
7. Place loaves, seam side down, in two greased and parchment paper-lined 8x4 inch loaf pans. Wrap pans with greased plastic wrap.
8. Let loaves rise until almost doubled in volume, about 1 – 1 1/2 hours.
9. Preheat oven to 350°F.
10. Brush loaves with egg wash and sprinkle with sugar crystals.
11. Bake, switching position of pans halfway through baking, until golden brown, about 45 minutes. Invert loaves onto racks and cool for at least 30 minutes before serving. May be frozen for up to 1 month.