Grain Bread

In small bowl, mix honey with 1 cup (250 mL) of the hot water. Sprinkle yeast on top; let stand for 15 minutes. In separate bowl, stir together remaining water, oil, molasses and salt. Let cool for 15 minutes. Mix in yeast mixture.

In large bowl, combine 5 cups (1.25 L) of the all-purpose flour, whole wheat flour, bran, wheat germ, cracked wheat, flax seed and sesame seeds; stir into yeast mixture, adding more all-purpose flour if necessary to form sticky dough. Knead for 20 minutes, kneading in more flour if necessary, until smooth and elastic. Place in greased bowl, turning to grease all over. Cover and let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.

Punch down dough; turn out onto lightly floured surface. Knead into ball. Divide into 3 discs. Dust with flour and shape into loaves. Place in 3 greased 8- x 4-inch (1.5 L) loaf pans. Cover and let rise until 1 inch (2.5 cm) above top of pans, about 1 hour. Place in centre of cold oven. Turn oven to 350°F (180°C); bake for 35 to 50 minutes or until golden and loaves sound hollow when tapped on bottom. Remove from pans; let cool on racks. (Can be wrapped in plastic wrap and frozen in airtight container for up to 2 months.)