Brown Sugar Seed Bread

Makes 2 loaves.

2 to 2 1/2 cups all-purpose flour, divided
3 cups whole wheat flour
1/2 cup wheat bran
1/4 cup flaxseed meal
1/4 cup millet seed
2 tablespoons sunflower seed
2 envelopes Fleischmann's RapidRise Yeast
1 1/2 teaspoons salt
2 cups water
1/4 cup plus 2 tablespoons vegetable oil
2 tablespoons molasses
2 tablespoons Karo Corn Syrup with real Brown Sugar
1 tablespoon vinegar
Melted butter or margarine (optional)

In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, wheat bran, flaxseed meal, seeds, undissolved yeast, and salt.

Heat water, oil, molasses, corn syrup and vinegar until very warm (120 to 130 degrees F).

Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. 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. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jellyroll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8 1/2 x 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 375 degrees F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack. Brush with melted butter, if desired.