3 cups warm water (about 100°)
2 T. active dry yeast
5 to 6 cups whole wheat flour, divided
3 T. honey
3 T. oil
1½ cups flaxseed meal
⅓ cup raw sunflower seeds
2 T. poppy seeds
2 tsp. salt
In a large mixing bowl, combine the warm water and yeast; let set for about 10 minutes or until bubbly. Add 2 cups of the whole wheat flour, honey, and oil, and stir vigorously with a large wooden spoon for several minutes.
Now add the flaxseed meal, sunflower seeds, poppy seeds, and salt and mix. Keep adding whole wheat flour until a rough dough forms and pulls away from the sides of the bowl.
Then, turn the dough out on a clean work surface that has been liberally floured and knead for about 10 minutes.
Place the ball of dough in a large greased bowl, cover with a damp cloth, and let rise in a warm place until doubled, about 1½ hours.
Punch down the dough, divide in half, and let rest, covered with the cloth, for 5 minutes.
Shape dough into two loaves and place them in greased loaf pans. Cover and let rise again for about 1 hour.
Bake in a preheated 375° oven for 30 minutes. Remove from loaf pans and cool before slicing.
Yields 2 loaves.