The farmer’s daily bread is a healthy whole meal bread made with wheat and rye. A wise choices in life.
8 dl [1,6 pt] skimmed milk
200 g [7 oz] wheat bran
300 g [10,5 oz] sifted rye flour
2 dl [0,4 pt] skimmed milk
1 pk yeast
3 tablespoons canola oil
800 g [1,75 lb] plain flour
2 teaspoons salt
 Mix together the ingredients for starter dough. The dough should be kneaded well by hand or with a mixer at low speed. The dough will be sticky. Cover the bowl with plastic and leave it on the counter for 30 minutes.
 Warm up the milk until it is finger hot, 37° C / 98,5° F. Crumble the yeast and stir it into the milk. Add the yeast mixture and remaining ingredients in the same mixing bowl as the starter dough. Knead the dough well. The dough will still be slightly sticky. Cover the bowl with plastic and leave it warm for about 45 minutes.
 Cut the dough in two. Form oblong loaves. Place the loaves in buttered 2-liter/4 pint bread moulds. Cover the molds with a cloth, and put them in a warm place for 35-40 minutes. When the bread has finished raising, brushes them with lightly beaten egg and careful cut one or more cuts with a sharp knife. Sprinkle with rye flour.
 Bake the loaves on the bottom shelf at 200° C / 390° F for 50-60 minutes. Cool on wire rack.