Elaine's Whole Wheat Bread Plus

• 3 cups white or unbleached bread flour
• 1 1/2 cups whole wheat flour
• 1 cup dark rye flour
• 1 cup ground roasted sunflower seeds
• 1/4 cup ground roasted pistachio nuts
• 3/4 cup sesame seeds for coating unbaked loaves
• 1/2 cup poppy seeds for coating unbaked loaves
• 1 tbsp salt
• 1/4 cup white sugar
• 1 pkg traditional bakers yeast + 1 tsp sugar to activate
• 1/2 cup warm water
• 4 large eggs
• 1/2 cup canola oil
• 1 1/2 cups water
• 1 cup buttermilk

Prepare yeast in 1/2 cup warm water with 1 tsp white sugar. Mix all dry ingredients. After yeast has worked, add dry ingredients and mix well. Add water and mix well. Add eggs and mix well. Add buttermilk and mix well. Add oil and mix well. Allow dough to rest 10 minutes, then knead well for at least 10 minutes, or until dough is shiny, smooth and blistered. Because this is a more dense dough, it requires thorough kneading to allow for proper proofing. Proof in a warm place until doubled in size. Punch dough down, knead again a few minutes, then form into four loaves and place loaves in greased and floured loaf pans. Allow to proof again until doubled in size then brush liberally with melted butter. Sprinkle with sesame and poppy seeds and bake at 350 degrees for first 20 minutes, then increase heat to 375 degrees to finish. Bake until loaves are golden brown, and sound hollow when tapped with fingers. Remove immediately from pans and cool on wire rack, turning often to prevent shaping deformities.

This recipe makes four generous loaves. It is delicious, healthy and freezes well. In fact, it slices better if frozen overnight. It also makes delicious dinner rolls.