2-1/2 to 3 cups all-purpose flour
3 cups whole wheat flour
1/2 cup wheat bran
1/4 cup millet seed
1/4 cup flaxseed
2 tablespoons sunflower seed
2 envelopes Fleischmann's® RapidRise Yeast
1-1/2 teaspoons salt
2 cups water
1/4 cup + 2 tablespoons vegetable oil
2 tablespoons molasses
2 tablespoons Karo® Light Corn Syrup
1 tablespoon vinegar
Melted butter or margarine (optional)
Combine 2 cups all-purpose flour, whole wheat flour, wheat bran, seeds, undissolved yeast and salt in a large bowl. Heat water, oil, molasses, corn syrup, and vinegar until very warm (120o to 130o F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 375oF for 35 minutes or until done. Remove from pans; cool on wire racks. Brush with melted butter, if desired.