Potatoes are cut into small cubes. Pour 250 ml water and cook on low heat until ready. Smash straight into the water in order to obtain a uniform potato decoction. Potion cooled to 40 C. Weigh 300 ml potato decoction (if necessary make hot water). Add 1/2 tbsp sugar and crushed yeast. The mixture was stirred and covered. Allow to warm place for 45-60 minutes to rise, to give a so-called active yeast. Flour, wheat bran and germ, salt, margarine and remaining sugar mix in a large bowl. Make a hole in the middle, pour the yeast. Stir with a wooden spoon or mixer with 1 speed. Walls of the vessel scraped with a spatula, then the dough is turned on floured surface. Messi is about 10 minutes, until the dough is soft and smooth. Form a ball and transfer to a greased bowl, which is covered with fresh Greased foil. Leave for 90 minutes in a warm (28-30 C), covered with a cloth. After the rise, the dough is placed on a floured surface and is divided into two balls. Rectangular tray with dimensions 25h11 cm namaslyava. Prepared dough balls are arranged in the tray. Cover with plastic Greased foil. The dough is left to rise for the second time for 75 minutes (increasing its volume 4 times). The oven was heated to 180 C. The bread is baked for 45 minutes. After firing is namaslyava top with butter. US brown bread was allowed to cool for 1-2 hours before being chopped.