Step 1

Place warm water in a large bowl.

Step 2

Sprinkle yeast and then honey over the top and stir to dissolve.

Step 3

Gradually mix in 2 cups bread flour, the gluten, and 1 cup whole wheat flour ( or 1 cup of your mixed flours).

Step 4

Stir.

Step 5

Cover yeast mixture with tea towel and let stand 30 minutes.

Step 6

Stir shelled sunflower seeds, fruit, butter, and salt into yeast mixture.

Step 7

Gradually stir in enough remaining whole wheat flour to form soft dough.

Step 8

Knead dough on floured surface until smooth and elastic, adding more whole wheat flour if dough is sticky, about 10-15 minutes by hand or 6 minutes by mixer.

Step 9

Grease clean large bowl.

Step 10

Place dough in bowl, turning to coat completely.

Step 11

Cover with tea towel.

Step 12

Let rise in warm draft-free area until doubled and dough does not spring back when 2 fingers are pressed into side, 2 hours or so.

Step 13

Punch dough down.

Step 14

Let stand 10 minutes.

Step 15

Grease pans. Shape dough into desired shapes and place in pans.

Step 16

Cover with tea towel.

Step 17

Let loaf rise in warm draft-free area until almost doubled in volume, about 45 minutes.

Step 18

Preheat oven to 375 degrees F.

Step 19

Brush top of loaf with egg and sprinkle rolled oats over the top, or dust with flour or cornmeal.

Step 20

Bake until golden brown, about 45 minutes to 1 hour., depending on the shape and size of your loaves.

Step 21

Cool bread slightly.

Step 22

Serve bread warm or at room temperature. Makes 1 or 2 loaves, depending on shape.