2 pkgs. dry yeast
1/2 c. lukewarm water (110 - 115 degrees)
3/8 c. honey
4 tbsp. vegetable oil
3 3/4 c. lukewarm water
5 1/2 c. whole wheat flour
5 1/2 - 6 c. all-purpose flour
1/2 c. sunflower seeds (optional)
1/4 c. wheat germ (optional)
1 tbsp. salt
1/2 c. nonfat dry milk

Sprinkle yeast on 1/2 cup lukewarm water, stir to dissolve. Mix oil, honey and lukewarm water in a large saucepan. Mix together whole wheat flour (stirred before measuring), dry milk and salt; add to saucepan. Stir and heat until smooth.

Add yeast mixture and beat to blend. Add enough flour, small amounts at a time, to make a dough that leaves the sides of the pan. Knead until smooth and satiny, 8-10 minutes.

Place in slightly greased bowl (cover) to raise in a warm place until doubled in bulk, 1 to 1 1/2 hours. Punch dough down, turn onto board and divide into thirds; cover and let rest 5 minutes. Shape into 3 loaves and place in greased 9x5x3 inch loaf pans. Cover and let rise until doubled, about 1 hour. Bake in 400 degree F. oven about 40-50 minutes or until bread tests done. Remove from pans and cool on wire racks. Makes 3 loaves.