Directions

1. Dissolve yeast in 1/4 cup warm water with 1/2 teaspoon sugar in a small bowl; let rest 5 to 10 minutes, until foamy. Heat water, oil, molasses, honey and lemon juice until warm (100° to 110°F); pour into large mixer bowl.
2. Add yeast mixture and mix well. Gradually beat in whole wheat flour. Add egg, flax seeds, cracked wheat, sunflower seeds and pumpkin seeds; mix well. Let dough rest for 15 to 20 minutes. Add salt and gradually add enough bread flour to form a soft dough. Knead on lightly floured surface for 5 to 6 minutes. Place in a greased bowl, turning to coat. Cover and let rise in a warm draft-free place about 1 hour, until doubled.
3. Punch dough down and shape into 3 balls. Cover and let dough rest 20 minutes.
4. Form each dough portion into an 8-inch ball; place on greased baking sheets, OR form each into a loaf and place in 8-1/2 x 4-1/2-inch greased loaf pans. Cover and let rise about 1 hour. Bake in preheated 350°F oven for 35 to 45 minutes until golden brown on top. Remove to wire rack to cool.
5. Tip: If desired slash top of loaves with a sharp knife before baking.