2 pkgs. active dry yeast
1/4 c. molasses or honey
1 3/4 c. warm (110 degree) water
1/4 c. salad oil
1/2 tsp. salt
About 4 1/2 c. whole wheat flour
1/2 c. each sunflower seed and millet
1/4 c. sesame seed
1 tbsp. poppy seed

Combine yeast, molasses and water in a large bowl and let stand for 5 minutes. Add oil, salt and 3 cups of the flour. Beat with an electric mixer on medium speed for 5 minutes (or with a heavy spoon) until dough pulls from sides of bowl in stretch strands. Mix in sunflower seed, millet and sesame and poppy seeds.

Turn dough out onto a board coated with remaining 1 1/2 cups flour. Knead until dough is smooth and satiny and the flour is incorporated; add a little more flour to board if needed to prevent sticking.

Shape dough into a smooth loaf and place in a greased 5x9 inch loaf pan. Cover lightly with plastic wrap. Let rise in a warm place until dough is about 1 inch above rim of pan, 30 to 40 minutes.

Bake in a 350 degree oven until loaf is browned and sounds hollow when tapped, about 40 minutes. Turn out of pan onto a rack to cool before slicing. Makes 1 loaf.