1/2 c. honey
1/4 c. brown sugar
2 tsp. salt
2 pkg. active dry yeast
3 c. warm water (110-115 degrees)
5 c. whole wheat flour
3-4 c. all-purpose flour
3/4 c. shelled sunflower seeds
2 c. raisins

In large mixer bowl, combine honey, brown sugar and salt. Dissolve yeast in warm water and add to honey mixture. By hand or at low speed of electric mixer, beat until well blended. Gradually add the whole wheat flour, beating at medium speed. Stir in enough all-purpose flour (about 3 cups) to make a medium-firm dough.

Turn out onto floured board; knead in sunflower seeds and raisins. Continue to knead, adding flour as needed until dough is smooth and elastic, about 10 minutes.

Place in deep greased bowl, turning to grease dough. Cover and let rise in warm place until doubled in size, about 1 1/2 hours. Punch down dough, turn out onto floured board, and form into 2 loaves. Place in greased 9 x 5 inch loaf pans. Cover and let rise in warm place until doubled in size, about 1 hour. Bake at 350 degrees about 50 minutes or until nicely browned. Remove from pans; brush tops with butter. Cool on wire rack. Makes 2 large loaves. Dough can be divided into equal parts to fill 4 greased 1 pound coffee cans, then can be sliced into rounds.