Categories: Bread

Ingredients

• * 1/3 cup honey
• * 2 packages dry yeast (about 4 1/2 teaspoons)
• * 4 cups warm water (100° to 110°)
• * 8 cups all-purpose flour, divided
• * 2 cups whole wheat flour
• * 2 cups regular oats
• * 1 cup wheat bran flakes cereal (such as Bran Flakes)
• * 1 cup toasted wheat germ
• * 4 teaspoons salt
• * Cooking spray

Directions

1. Dissolve honey and yeast in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 7 cups all-purpose flour, whole wheat flour, and the next 4 ingredients (whole wheat flour through salt) to yeast mixture; stir well to form a stiff dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

3. Punch the dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 15 × 8-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place rolls, seam sides down, in 2 (9 × 5-inch) loaf pans coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.

4. Preheat oven to 350°.

5. Uncover dough; bake at 350° for 40 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pans; cool on wire racks.

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