Brown Seed Bread

• 2 12-3 cups all-purpose flour
• 3 cups whole wheat flour
• 12 cup wheat bran (or oat bran)
• 14 cup millet seed
• 14 cup flax seed (if you like, coarsely grind in food processor)
• 2 tablespoons sunflower seeds
• 1 (1/4 ounce) envelopefleischmann's fast rising yeast
• 1 12 teaspoons salt
• 2 cups water
• 14 cup vegetable oil plus 2 tablespoons vegetable oil
• 2 tablespoons molasses
• 2 tablespoons light corn syrup (or light honey)
• 1 tablespoon vinegar
• melted butter (optional) or margarine (optional)

1. In large bowl, combine 2 cups all-purpose flour, whole wheat flour, wheat bran, seeds, undissolved yeast, and salt.
2. Heat water, oil, molasses, corn syrup, and vinegar until very warm (120* to 130* F).
3. Gradually add to flour mixture.
4. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
5. Stir in enough remaining flour to make a soft dough.
6. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
7. Cover; let rest 10 minutes.
8. Divide dough in half.
9. Roll each half to 12 x 7-inch rectangle.
10. Beginning at short end of each rectangle, roll up tightly as for jelly roll.
11. Pinch seams and ends to seal.
12. Place, seam sides down, in 2 greased 8-1 / 2 x 4- 1 / 2-inch loaf pans.
13. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
14. Bake at 375*F for 35 minutes or until done.
15. Remove from pans; cool on wire racks.
16. Brush with melted butter, if desired.

flour, whole wheat flour, bran, millet, flax, sunflower seeds, yeast, salt, water, vegetable oil, molasses, light corn syrup, vinegar, butter

Taken from www.food.com/recipe/brown-seed-bread-401286 (may not work)