1 3/4 c. warm water (115-120 degrees)
1/4 c. honey
1/4 c. molasses
2 pkg. active dry yeast
2/3 c. nonfat dry milk powder
2 beaten eggs
2 tbsp. cooking oil
2 tsp. salt
1/2 c. quick cooking rolled oats
1/2 c. wheat germ
1/2 c. whole bran cereal
2 c. whole wheat flour
1 c. gluten flour or all-purpose flour
2 1/2-3 1/4 c. all-purpose flour

Combine water, honey, molasses and yeast. Cover; let stand until foamy, about 10 minutes. Stir in milk powder, eggs, oil and salt. Blend in oats, wheat germ and whole bran cereal. Beat in whole wheat and gluten flours. Stir in enough all-purpose flour to make a moderate stiff dough. Turn out onto lightly floured surface and knead for 5-8 minutes. Cover; let rise until double (about 1 hour).

Punch dough down. Divide in half; let rest 10 minutes. Shape each portion into loaf; place in greased 8 x 4 x 2 inch loaf pans. Cover; let rise until nearly double (35-45 minutes). Bake in 350 degree oven for 40 minutes. Remove from pans; cool on rack. Makes 2 loaves.