Multigrain Bread - cooking recipe

Ingredients

1 tablespoon granulated sugar
1 1/2 cups warm water
2 1/4 teaspoons active dry yeast
1 cup whole wheat flour
2 tablespoons molasses
2 tablespoons butter, melted
1 teaspoon salt
1/4 cup shelled sunflower seeds
2 tablespoons flax seeds
2/3 cup rolled oats (not instant)
3 cups all-purpose flour (apprx.)

Preparation

In bowl, dissolve 1 tsp of the sugar in 1/2 cup of the warm water; sprinkle in yeast. Whisk in 1/4 cup of the whole wheat flour; set in warm place until bubbly, about 10 minutes.
In large bowl, combine molasses, butter, salt and remaining sugar and warm water. Stir in sunflower seeds, flaxseeds, yeast mixture and 1/2 of the rolled oats. With wooden spoon, stir in remaining whole wheat flour and enough of the all-purpose flour to make stiff dough.
Turn out onto lightly floured surface; knead until smooth and elastic, kneading in as much of the remaining white flour as necessary - about 10 minutes.
Place in a large greased bowl, turning to grease all over. Cover with plastic wrap, let rise in a warm place until doubled in bulk - about 2 hours.
Punch dough down, turn out onto lightly floured surface. With rolling pin, flatten into 11\" x 8\" rectangle; firmly roll up into log and pinch seam to seal. Place, seam side down, in a greased 9\" x 5\" loaf pan. Cover and let rise until doubled in bulk - about 1 1/2 hours.
With tip of sharp knife, make 1/2\" deep slash lengthwise down centre of loaf. Brush top with water, sprinkle with remaining oats. Bake in centre of 350\u00b0F (180\u00b0C) convection oven until loaf sounds hollow when tapped on bottom - about 40 minutes. Let cool on rack.
For a conventional oven - bake on centre rack at 400\u00b0F (200\u00b0C) for 30 minutes.