Whole Wheat Seed Bread

This is a recipe I formulated for my dear son while he was fighting cancer. He had his stomach removed but can still eat this bread. He remains healthy to this day, four years later!

Original recipe makes 4 loaves

Ingredients

1/2 cup warm water
1/3 cup unsweetened applesauce
3 tablespoons active dry yeast
3 1/2 cups warm water
1/2 cup honey
1/2 cup molasses
1/2 cup vegetable oil
3 tablespoons lemon juice
2 eggs, beaten
9 cups sifted whole wheat flour
1/2 cup ground flax seed
1 cup quick cooking oats
1/2 cup sunflower seeds
3/4 cup cracked wheat
1 tablespoon sea salt

PREP

20 mins
COOK

40 mins
READY IN

3 hrs

Directions

Stir together the 1/2 cup water and applesauce in a small bowl. Dissolve the yeast in the mixture, let stand until creamy, about 5 minutes. Pour the yeast mixture into a large bowl with 3 1/2 cups of warm water, honey, molasses, vegetable oil, lemon juice, and eggs; stir together to combine well.
In a separate bowl, combine the whole wheat flour, flax seed, sunflower seeds, cracked wheat, and salt. Stir the flour mixture into the yeast mixture until a smooth dough forms. Knead on a lightly floured surface until smooth and elastic, about 10 minutes. Place in a lightly oiled bowl and cover; let rise in a warm place until doubled in volume, about 1 hour.
Lightly grease four 9×5 inch loaf pans. Punch down dough, shape into loaves, and place in the pans. Allow to rise in pans until doubled in bulk, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Bake 40 to 50 minutes, or until the loaves sound hollow when removed from the pan and tapped on the bottom.