4 c. water
1/4 c. sugar
1 tsp. honey
1 tsp. molasses
2 tbsp. yeast
1 tbsp. salt
6-8 c. flour (half whole wheat, half unbleached white)
2/3 c. quick oats
1/2 c. wheat germ
1/2 c. sunflower seeds
1 c. raisins
1 tsp. cinnamon

Use 1 cup less water if this is omitted.

In a pan warm the water, honey, sugar and molasses to about 120 degrees or just warm to the touch.

In a large bowl put 2 cups flour, yeast, salt and half of the water mixture, stir until moist. Add the rest of the water and mix. Add oats and any other optionals if desired. Gradually add a cup of flour at a time until the dough is not sticky. Knead between 3 to 5 minutes until it bounces back when you slap it with your fingers. HINT: Over kneading causes tough bread. Place in oiled bowl, cover with cloth set in a warm place to use 1 hour.

HINT: Do not put in a drafty place and do not put in the sun (too hot). Remove cloth cover. Punch it down. Cut in 1/2 and put in 2 loaf pans. Cover, set in warm place to rise, again, 1 hour.

HINT: When cleaning up the bowl remove the flour from bowl before washing with warm water. Remove cloth cover. Bake at 350 degrees for 30 to 35 minutes.