Mill Hollow Bread - cooking recipe

Ingredients

2 cups milk
3 tablespoons butter
1 tablespoon salt
2/3 cup maple syrup or 2/3 cup honey
2 tablespoons molasses
2 tablespoons dry yeast
1/2 cup warm water
1/2 teaspoon honey
4 cups unbleached bread flour
1/2 cup sunflower seeds
1/4 cup wheat germ
1/4 cup bran flakes
1/2 cup rye flour
3 cups whole wheat flour

Preparation

In saucepan, scald milk. Add butter, salt, maple syrup and molasses. Stir to mix. Cool to room temperature.
In large mixing bowl, dissolve yeast in warm water and 1/2 tsp honey.
When frothy, add the milk mixture and 4 cups white flour. Beat 2 min with mixer or 200 strokes by hand.
Mix in the sunflower seeds, wheat germ, bran flakes.
Add the rye flour. Gradually add the whole wheat flour until the dough clings together and leaves the the sides of the bowl.
Knead on floured surface until smooth and elastic -- adding more flour as needed.
Set to rest in a greased bowl -- cover with damp towel and let rise until doubled.
Punch down -- to press out air bubbles.
Cut into 3 equal pieces and cover with towel and let rest 10 minutes.
Shape into loaves and place in greased pans.
Brush tops with melted butter and cover with towel and let rise again until almost doubled.
Bake at 350 degrees for 35 - 40 minutes.