INGREDIENTS

1 C lukewarm water
1 T active dry yeast (one packet)
1 C warm milk
2 T honey
1 T salt
1/2 stick unsalted melted butter
1 1/2 C whole wheat flour
1/2 C wholegrain flour of your choice (buckwheat, rye)
½ C oat bran
2 C white flour

PREPERATION

Grease two metal loaf pans
Preheat oven to 450°
Mix warm water and yeast in large bowl until yeast is dissolved. Add honey and mix well, set aside for two minutes. Stir in milk, butter ans salt. Add the whole wheat flour and stir until well mixed. Add the wholegrain flour and oat bran and stir until well mixed. Add the white flour ½ cup at a time until a moist sticky ball of dough is formed, mixing as you add each ½ c of flour. Mix in cranberries, pecans and sage. Cover bowl with plastic wrap and let dough rise about one hour in a warm area until doubled in size.

Cut the dough in half and place each half in the pre-greased loaf pan. Cover with plastic wrap and let sit in warm area until dough is puffed up to top of the pan, about 1/2 an hour.
Place in oven center and bake about forty-five minutes until top of bread is a deep brown color. (You can poke a stick into the center. It should come out clean when the bread is done.) Cool in pan for about ten to fifteen minutes before taking bread out to cool.