| 2-1/2 | C | lukewarm water |
| 1/4 | C | honey |
| 2 | pk. | dry active yeast |
| 1-1/2 | C | whole wheat flour |
| 1 | C | rolled oats |
| 1/4 | C | finely chopped walnuts |
| 1/4 | C | vegetable oil |
| 2 | tbsp. | each millet, sesame, sunflower, poppy and flax seeds |
| 2 | tbsp. | molasses |
| 1 | tbsp. | salt |
| 1 | tbsp. | minced fresh thyme |
| 4 | C | all-purpose flour |
| 1 | tbsp. | butter, melted |
In large bowl, combine water with honey; sprinkle in yeast and let stand for 10 minutes or until frothy. Whisk in whole wheat flour, oats, walnuts, oil, millet and sesame, sunflower, poppy and flax seeds, molasses, salt and thyme. Using wooden spoon, gradually beat in 2 cups of the all-purpose flour; beat in enough of the remaining flour to make stiff dough.
Turn out onto lightly floured surface; knead until smooth and elastic, 10 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap, let rise for 1-1/2 to 2 hours or until doubled in bulk. Punch down; divide in half. Shape into 2 loaves; place each in 8x4 inch loaf pan. Cover and let rise for 1 hour or until doubled in bulk. Bake in 350F oven for 30 to 35 minutes or until golden brown and loaves sound hollow when taped on bottoms. Brush tops with butter; remove from pans and let cool on racks.
Makes 2 loaves.