2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
1 tablespoon sugar
1/4 cup warm water (100° to 110°F)
1 cup wheat bran cereal shreds
2 cups hot water
1/2 cup butter OR margarine, softened
1/2 cup honey
1/2 cup molasses
1 tablespoon salt
1 cup golden raisins
4 cups whole wheat flour
3 to 3-3/4 cups all-purpose flour
Dissolve yeast and sugar in 1/4 cup warm water in a small bowl. Combine wheat bran cereal shreds and 2 cups hot water in large mixer bowl. Stir in butter, honey, molasses, salt and raisins. Beat in 2 cups whole wheat flour and the dissolved yeast. Add remaining whole wheat flour beating until well blended. Stir in all-purpose flour until soft dough forms. Knead on lightly floured surface for 5 to 6 minutes. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft-free place about 1 to 1-1/2 hours, until doubled.
Punch dough down; divide in half. Roll dough to 12 x 8-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down in greased 9 x 5-inch loaf pan. Repeat with second portion of dough. Cover and let rise about 1 hour.
Bake in preheated 350°F oven for 35 to 45 minutes.