4 1/2 c. whole wheat flour
1/2 c. full-fat soy flour
3/4 c. non-fat dry milk
2 tbsp. sesame seeds
1/4 c. raisins
2 pkgs. active dry yeast
3 tbsp. wheat germ
2 tbsp. nutritional yeast
2 tbsp. salt
3 tbsp. Mexican pumpkin seeds, or sunflower seeds, or nuts

Mix the ingredients together; set aside.

In large bowl, combine: 2 c. warm water 1/4 c. dark molasses 1 egg

Add the dry ingredients slowly to the liquid, beating with dough hook on electric mixer. When dough is firm and elastic, turn it onto a floured board. Add a bit more flour if necessary. Knead and shape into a smooth ball.

Place dough in a greased bowl. Cover with a clean towel or waxed paper and let rise until doubled in a warm place, about 45 minutes. Punch down and let rise 20-25 minutes more. Divide dough in half. Let rest 10 minutes.

Grease two 4 1/2 x 8 inch bread pans. Shape two loaves, put into pans and let rise for 30 minutes. Bake at 350 degrees for about 1 hour. Should sound hollow when tapped. Brush tops with melted butter. Remove from pans and cool.