Dough:
2-1/2 to 3 cups all-purpose flour
2-1/2 cups whole wheat flour
1/2 cup nonfat dry milk
2 envelopes Fleischmann's® RapidRise Yeast
2 teaspoons salt
2 teaspoons Spice Islands® Ground Saigon Cinnamon
2 cups water
1/3 cup honey
1/4 cup butter OR margarine
1/4 cup sunflower seeds
1/4 cup chopped almonds
1 tablespoon Spice Islands® Sesame Seed
Seed Topping:
1/4 cup honey
1/4 cup sunflower seeds
1/4 cup chopped almonds
1 tablespoon Spice Islands® Sesame Seed
Combine 1 cup all-purpose flour, whole wheat flour, dry milk, undissolved yeast, salt and cinnamon in a large bowl. Heat water, honey and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup all-purpose flour, seeds and almonds; beat 2 minutes at high speed. 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; form each into an oval loaf. Place on 2 greased baking sheets. Brush tops with 1/4 cup honey; sprinkle with seeds and almonds. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 350oF for 25 minutes or until done. Remove from sheets; cool on wire racks.