2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
1/4 cup warm water (100° to 110°F)
3 to 3-1/2 cups all-purpose flour
1/4 cup spelt flour
1-1/4 cups whole wheat flour
1/2 cup light brown sugar
2 teaspoons vital wheat gluten
2 tablespoons black sesame seed
OR whole white sesame seed
2 teaspoons salt
Heat water and butter to boiling. Stir in buttermilk; add the oats, seven-grain cereal, wheat bran and oat bran. Cool until warm (about 100° to 110°F). Combine yeast with 1/4 cup warm water and let stand 5 minutes. Add to cereal mixture.
Combine 1 cup all-purpose flour, spelt and whole wheat flours, sugar, gluten, sesame seeds and salt. Stir in cooled cereal mixture. Beat for 2 minutes, scraping bowl occasionally. Add egg and 1 cup all-purpose flour and beat for 2 minutes. Add enough additional flour, 1/2 cup at a time, to make a soft dough. Knead until smooth and elastic, about 8 to 10 minutes by hand, or 4 to 6 minutes if using an electric mixer with a dough hook. Cover and let rise until doubled in bulk, about 1 hour.
Divide dough in half; roll each to 12 X 6-inch rectangle. Roll up tightly as for jelly roll, beginning from short ends. Pinch seams and ends to seal. Place each loaf, seam side down, in greased 8 X 4-inch loaf pans. Brush tops with melted butter. Cover; let rise in warm, draft-free place until doubled in bulk, about 1 hour.
Bake at 375°F for 40 minutes or until done. Remove from pans and brush again with melted butter. Cool on wire rack before slicing.