Sunflower Seed & Honey Wheat Bread

• 2 packages (1/4 ounce each) active dry yeast
• 3-1/4 cups warm water (110u0b0 to 115u0b0)
• 1/4 cup bread flour
• 1/3 cup canola oil
• 1/3 cup honey
• 3 teaspoons salt
• 6-1/2 to 7-1/2 cups whole wheat flour
• 1/2 cup sunflower kernels
• 3 tablespoons butter, melted

1. In a large bowl, dissolve yeast in warm water. Add the bread flour, oil, honey, salt and 4 cups whole wheat flour. Beat until smooth. Stir in sunflower kernels and enough remaining flour to form a firm dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide into 3 portions. Shape into loaves; place in three greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
4. Bake at 350u0b0 until golden brown, 35-40 minutes. Brush with melted butter. Remove from pans to wire racks to cool.
5. Securely wrap and freeze cooled loaves in foil, and place in resealable plastic freezer bags. To use, thaw at room temperature.

active dry yeast, warm water, bread flour, canola oil, honey, salt, whole wheat flour, sunflower kernels, butter

Taken from www.tasteofhome.com/recipes/sunflower-seed-honey-wheat-bread/ (may not work)