Multigrain Muesli Bread Recipe

0 Place warm water in a large bowl.
2 Sprinkle yeast and then honey over the top and stir to dissolve.
4 Gradually mix in 2 cups bread flour, the gluten, and 1 cup whole wheat flour ( or 1 cup of your mixed flours).
6 Stir.
8 Cover yeast mixture with tea towel and  let stand 30 minutes.
10 Stir shelled sunflower seeds, fruit, butter, and salt into yeast mixture.
12 Gradually stir in enough remaining whole wheat flour to form soft dough.
14 Knead dough on floured surface until smooth and elastic, adding more whole wheat flour if dough is sticky, about 10-15 minutes by hand or 6 minutes by mixer.
16 Grease clean large bowl.
18 Place dough in bowl, turning to coat completely.
20 Cover with tea towel.
22 Let rise in warm draft-free area until doubled and dough does not spring back when 2 fingers are pressed into side, 2 hours or so.
24 Punch dough down.
26 Let stand 10 minutes.
28 Grease pans.  Shape dough into desired shapes and place in pans.
30 Cover with tea towel.
32 Let loaf rise in warm draft-free area until almost doubled in volume, about 45 minutes.
34 Preheat oven to 375 degrees F.
36 Brush top of loaf with egg  and sprinkle rolled oats over the top, or dust with flour or cornmeal.
38 Bake until golden brown, about 45 minutes to 1 hour., depending on the shape and size of your loaves.
40 Cool bread slightly.
42 Serve bread warm or at room temperature.  Makes 1 or 2 loaves, depending on shape.