Mike Comb

1 cup warm water (110-115 degrees)
2 (1/4 ounce) packages fast-rising active dry yeast
1 cup milk, scalded and cooled to 110 degrees
1/3 cup honey
1/4 cup oil
2 teaspoons salt
2 eggs
5 cups stone ground whole wheat flour
1/2 cup wheat germ
1/2 cup milled flash seed
1/2 cup cracked wheat, microwaved w/ 1 1/4 cups water for 3 minutes (drain excess water)

1. In the bowl of your electric mixer ( I use a KitchenAid ) dissolve yeast in warm water.Add milk, honey, oil, salt and eggs.Mix until blended.
2. Add 2 1/2 cups of the flour and beat for 3 to 4 minutes.Cover bowl with plastic wrap or a warm towel and allow sponge to rise in a warm place until doubled in bulk, about 30 minutes.
3. Mix in remaining flour. At this point you may add the softened cracked wheat if desired. Add wheat germ and flax. This may seem a little stickier than you may be used to but as long as your fingers don't stick in the dough you have the right amount of flour.
4. Knead for 8 to 10 minutes until elastic and smooth.
5. Put in a large buttered bowl and let rise in warm place until doubled in bulk.
6. Punch dough down. On lightly floured board or countertop divide into 2 equal portions. Shape into loaves and place in large buttered loaf pans.
7. Cover and let rise for the third time until doubled in bulk.
8. Bake at 375 degrees on lower-mid rack for 25 - 30 minutes. The bread tests done when the crust make a hollow sound when tapped.
9. Remove from pans and brush with melted butter. Cover with a hot damp towel to soften crust if desired.