Mixed Grain, Seed and Nut Bread

Makes 2 loaves, about 1 pound each

cooking spray or unsalted butter for the pans 1⅔ cups warm (105-110°F) water 1 tablespoon molasses 2¼ teaspoons active dry yeast 3 ½ cups whole wheat flour 1⅓ cups bread flour, divided ½ cup regular oats 1½ tablespoons vital wheat gluten 2 teaspoons salt 2 tablespoons flax seed oil or walnut oil 2 tablespoons flax seeds 2 tablespoons poppy seeds 2 tablespoons hulled pumpkin seeds, toasted 2 tablespoons sesame seeds 2 tablespoons roasted unsalted sunflower seeds ⅔ cup slivered almonds or other roughly chopped nuts - optional

Place warm water, molasses and yeast in the Cuisinart™ mixing bowl. Let stand 5 to 10 minutes until mixture is foamy and bubbly. While yeast is proofing, combine 2 cups of whole-wheat flour with 1 cup bread flour, oats, vital wheat gluten, and salt. Add the flour mixture to the yeast mixture. Insert the dough hook and mix on speed 2 for 2 minutes. Combine remaining flours and reserve. Add the oil, flax seeds, poppy seeds, pumpkin seeds, sesame seeds, sunflower seeds, and optional nuts. Mix for an additional 2 minutes on speed 3. Continuing on speed 3, add the remaining flour 1 tablespoon at a time until a dough ball forms that clings to the dough hook and cleans the sides of the bowl. Set the timer for 4 minutes to allow the dough to knead. Transfer to a clean bowl, cover and let rise in a warm, draft-free place until volume is doubled, about 1 to 1½ hours. Lightly coat two 8" x 4" x 3" loaf pans with unsalted butter or cooking spray. Divide dough into 2 equal pieces and shape into loaves. Place in prepared pans, cover and let rise until dough comes up over the top of the pan by about ¾ inch. While dough is rising, preheat oven to 375°F. Bake loaves for 30 to 40 minutes, until lightly browned and hollow sounding when tapped. Remove from pans and let cool on a wire rack. Bread slices best when allowed to cool completely before slicing.