2 c. whole wheat flour
2 pkgs. dry yeast
1 tbsp. or less salt
1 1/2 c. buttermilk
1/4 to 3 c. bread flour
1/2 c. chopped nuts
1 egg mixed with 1 tsp. water
1 c. oatmeal, uncooked
1/4 c. honey
1/2 c. water
1/4 c. cooking oil
1 c. raisins
1/2 c. sunflower seeds
1/2 stick butter

Grease two round cake pans. In large bowl, combine whole wheat flour, oats, yeast, honey and salt. In small saucepan, heat buttermilk, water and oil until very warm. Add to flour mixture. Blend at low speed with electric mixer until moistened. Beat 3 minutes at medium speed. By hand, stir in 1 to 2 cups bread flour, raisins, nuts and sunflower seeds to form a sticky dough.

Knead with additional flour until dough is elastic, about 10 minutes. Let rise in greased bowl in warm place until double in bulk (about 1 to 1 1/2 hours). Punch down. Divide in half. Let rest, covered 15 minutes. Place in greased pans. Let rise 45 to 60 minutes and bake 35 to 45 minutes at 325 degrees until bread sounds hollow when tapped. During the last 5 minutes brush with egg mixture for a crisp crust or butter for a soft crust. Sprinkle with sunflower seeds. Serve warm with butter or honey butter.