A hearty, maple-sweetened yeast bran and oat bread, scented with orange and cinnamon and laced throughout with currants.

Bran Bread with Cinnamon and Currants

1/2 cup orange liqueur 3/4 cup currants, chopped 1 1/4 cups milk 1 cup water 1/2 cup butter or margarine 6 tablespoons pure maple syrup 1 1/2 cups all-purpose or bread flour 2 cups bran flakes 1 cup quick-cooking oats 3 tablespoons packed brown sugar 2 tablespoons ground cinnamon 1 tablespoon salt 3 (1/4-ounce) packages active dry yeast or 7 1/2 teaspoons active dry yeast 6 large egg whites 1/2 cup all-purpose or bread flour 6 cups all-purpose or bread flour 1 large egg 2 teaspoons water 3 tablespoons granulated sugar 1 teaspoon powder sugar

Pour orange liqueur over chopped currants in a small bowl; let stand 1 hour.
Heat milk, 1 cup water, butter, and maple syrup in a small saucepan to 120°F (50°C).
Mix together 1 1/2 cups flour, bran, quick cooking oatmeal, brown sugar, cinnamon, salt, and yeast in a large mixer bowl. Gradually stir in the warm milk mixture. Beat with an electric mixer at medium speed for 2 minutes. Add egg whites and 1/2 cup flour and beat 2 more minutes. Stir in the currants with the liqueur. By hand, fold in up to 6 cups flour to make a stiff dough. Knead on a lightly floured surface until smooth and elastic, about 10 minutes. Place the dough in a large oiled bowl and turn to coat with oil. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
Punch the dough down and divide in half. Roll out each half into a 15 x 9-inch rectangle. Starting at a short side, roll up each rectangle into a loaf and place in a buttered loaf pan. Cover and let rise in a warm place for 1 hour.
Preheat oven to 375°F (190°C).
Beat egg and 2 teaspoons water in a small bowl. Brush the top of each loaf with the egg wash. Sprinkle the tops with 3 teaspoons sugar mixed with 1 teaspoon powdered sugar.
Bake until crusty brown, about 45 minutes. Cool slightly and remove from pans. Cool completely on wire racks.

Makes 2 loaves.