- 1/2 cup warm water
- 1/3 cup unsweetened applesauce
- 3 tablespoons active dry yeast
- 3 1/2 cups warm water
- 1/2 cup honey
- 1/2 cup molasses
- 1/2 cup vegetable oil
- 3 tablespoons lemon juice
- 2 eggs, beaten
- 9 cups sifted whole wheat flour
- 1/2 cup ground flax seed
- 1 cup quick cooking oats
- 1/2 cup sunflower seeds
- 3/4 cup cracked wheat
- 1 tablespoon sea salt
- Stir together the 1/2 cup water and applesauce in a small bowl. Dissolve the yeast in the mixture, let stand until creamy, about 5 minutes. Pour the yeast mixture into a large bowl with 3 1/2 cups of warm water, honey, molasses, vegetable oil, lemon juice, and eggs; stir together to combine well.
- In a separate bowl, combine the whole wheat flour, flax seed, sunflower seeds, cracked wheat, and salt. Stir the flour mixture into the yeast mixture until a smooth dough forms. Knead on a lightly floured surface until smooth and elastic, about 10 minutes. Place in a lightly oiled bowl and cover; let rise in a warm place until doubled in volume, about 1 hour.
- Lightly grease four 9×5 inch loaf pans. Punch down dough, shape into loaves, and place in the pans. Allow to rise in pans until doubled in bulk, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake 40 to 50 minutes, or until the loaves sound hollow when removed from the pan and tapped on the bottom.