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2½ cups hot water (105 to 155 degrees F or 40 to 46 degrees C)
¼ cup honey
2 Tbsp yeast
1½ cups whole wheat flour
1 cup rolled oats
¼ cup dry raisins
¼ cup vegetable oil
¼ cup sunflower seeds
2 Tbsp each of millet, sesame seeds, poppy seeds, and flax seeds
1 Tbsp molasses
1 Tbsp salt
3½ to 4 cups all-purpose flour
1 egg
1 Tbsp milk


Reserve some seeds and rolled oats for sprinkling on the bread.

Combine hot water and honey in a large bowl. Add yeast, without stirring, and let sit for about 5 to 10 minutes.

In large bowl, combine whole wheat flour, rolled oats, raisins, oil, seeds, molasses, salt, and 2 cups all-purpose flour. Add yeast mixture and mix well. Add remaining all-purpose flour or enough for a consistent and rigid dough. You might not have to use all of the flour.

Knead dough on lightly floured surface until dough is smooth and does not stick to hands or surface, 7 to 10 minutes. Little air bubbles should form beneath the surface of the dough. When dough is at this point, place in a greased bowl big enough to hold 3 times its volume. Turn the dough once or twice in the bowl to coat it with the oil so it will not form a crust. Cover with a clean damp cloth (dip it in hot enough water and squeeze dry) or with saran wrap. Place in a warm area. Let rise and double in volume, about 1 to 1½ hours.

Hit the dough with a firm fist and divide into 2 loaves. Place dough in 2 lightly greased 4x8-inch loaf pans (or divide dough in three and place in 3 lightly greased 3x7-inch loaf pans). Cover with saran wrap or damp cloth, tightly enough so a crust does not form on the top and place in a warm area, away from drafts. Let double in volume, about 1 hour.

For a decorative topping on the bread: mix together egg and milk and brush lightly on the top of the breads. Sprinkle with reserved mixture of seeds and rolled oats.

Preheat oven to 350 degrees F and bake for 30 to 35 minutes, or until golden brown all over. You’ll know the bread is cooked when you tap it gently on the bottom and it sounds hollow.