Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 qt Warm water
6 tb Instant potato flakes
6 c Stone-ground whole wheat
Flour
4 c Stone-ground rye flour
2 c Steel-cut oatmeal
2 pk Active dry yeast
1/2 c Oil
1/2 c Molasses
1 tb Salt
3 lg Eggs, beaten
1 Egg mixed with 1 tbsp water
For glaze
Sesame seeds or wheat germ

Combine the flours oatmeal. Set aside. Whisk together potato
flakes in warm water. Add yeast, stirring until dissolved. Add the
oil, molasses salt. Beat in 4 cups of the flour mixture until
smooth. Cover let proof 20 -30 minutes or til light bubbly. Stir
down the sponge add the eggs. Gradually add sufficient flour
mixture to make a soft, workable dough that pulls away from the sides
of the bowl. Turn out onto a floured surface knead 8 - 10 minutes
until smooth resilient. Place the dough in a warm, buttered bowl,
turning to coat the top. Cover loosely with plastic wrap a towel
and let rise until doubled, about 1 - 1 1/2 hours.

Punch down the dough turn out onto a floured surface. Divide into 4
equal portions. Knead each piece, cover let rest 10 - 15 minutes.
Butter four 8 1/2" loaf pans. Form the dough into loaves place in
the pans. Cover let rise until just curved over tops of pans, about
30 -40 minutes. Brush the loaves with the glaze sprinkle with seeds
or wheat germ.

Bake at 350 degrees for 45 minutes. Let cool on wire racks.

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