Oats, whole wheat flour, bran flakes, and wheat germ make this bread dense and full flavored. The recipe makes two loaves, so freeze one to enjoy later. Wrap in plastic wrap then aluminum foil, and store in the freezer for up to 2 months.
Cooking Light DECEMBER 2003
Dissolve honey and yeast in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 7 cups all-purpose flour, whole wheat flour, and the next 4 ingredients (whole wheat flour through salt) to yeast mixture; stir well to form a stiff dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch the dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 15 x 8-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place rolls, seam sides down, in 2 (9 x 5-inch) loaf pans coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
Preheat oven to 350°.
Uncover dough; bake at 350° for 40 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pans; cool on wire racks.
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