Whole Wheat Honey Oat Ancient Grain and Seed Bread

I finally nailed it! I've been playing around with this recipe, trying to get the texture, flavor and rise just right. And today I got it =) Super yummy, slightly sweet, not dense, but with a little chew. I present my super long named bread! Great for toast, sandwiches, you name it!

Whole Wheat Honey Oat Ancient Grain and Seed Bread

This recipe yields 3 loaves.

INGREDIENTS
Part 1:

• 2 1/2 cups Bob's Redmill Artisan Bread flour (300g)
• 2 1/2 cups Bob's Redmill Organic Whole Wheat flour (300g)
• 4 1/2 teaspoons yeast (or 2 packets)
• 1/3 cup organic raw honey
• 3 cups warm water (110°-115°F)

Part 2:

• 1/2 cup raw sunflower seeds
• 1 cup organic rolled oats
• 1/4 cup Trader Joe’s Super Seed and Ancient Grain Mix
• 3/4 cup water 

Part 3:

• 3 tbsp melted butter
• 1/3 cup honey
• 1 tablespoon salt
• 4 tablespoons vital gluten (I mix this with the first cup of whole wheat flour I add in)
• 3-4 cups whole wheat flour 

INSTRUCTIONS

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 2.5 cups white bread flour and 2.5 cups whole wheat flour, and stir to combine. Let set for 30 minutes, or until big and bubbly. 
2. In a separate bowl, mix together sunflower seeds, rolled oats and grain/seed mix with water and let sit for approx. 30 min.
3. Once your big bowl of yeasty flour is big and bubbly mix in Part 2 ingredients and 3 tbps  of melted butter, 1/3 cup honey and salt. Stir in 2 cups of whole wheat flour. Flour a flat surface and knead with whole wheat flour untill not really sticky - just pulling away from the counter, but still a bit sticky to the touch. This may take an additional 2-4 cups of whole wheat flour. 
4. Place in large greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place till doubled. I like to set my oven to 200°F and set the bowl on top of the stove. 
5. Once doubled, punch down and divide into 3 loaves. Gently shape each into a rectangle (short side same width as your loaf pan, 9 inches), and then fold over in 3rds, like a letter.
   Press seams together, then place in greased 9x5 inch loaf pans. Allow to rise until dough has topped the pans by one inch or so.
6. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes; do not over bake. You can test with an instant thermometer to the center of the bread, coming in from the side. Bread is done when its baked to 190° - 200°F.  
7. Lightly brush the tops of loaves with 2 tablespoons melted butter when done to prevent crust from getting hard. Cool completely, but who are we kidding. As soon as you can handle it, slice a nice fat slice and slather it with butter and honey. 

* You can freeze whole, wrapped well in plastic wrap and then a freezer bag. Or pre-slice, then wrap and freeze. Take out of freezer and thaw in fridge overnight for bread the next day.

* Will keep fresh at room temp for a few days, but will last longer in the fridge.