Nutrition per serving may change if servings are adjusted.
2½ cups whole-wheat flour (see Tip)
¾ cup gluten flour (wheat gluten)
¼ cup barley flour
¼ cup oat bran
¼ cup cracked wheat
¼ cup wheat bran
¼ cup ground flaxseeds (flaxseed meal) (see Tip)
2 packages active dry yeast
1½ teaspoons salt
2 cups warm water (120°F to 130°F)
¼ cup sugar or honey (see Tips)
¼ cup cooking oil or canola oil
In a large bowl, stir together ¾ cup of the whole-wheat flour, the gluten flour, barley flour, oat bran, cracked wheat, wheat bran, ground flaxseeds, mashed potato flakes, yeast and salt.
Add the warm water, sugar and oil. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining whole-wheat flour as you can.
Turn out dough onto a lightly floured surface. Knead in enough of the remaining whole-wheat flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until double in size (45 to 60 minutes).
Punch down dough. Turn out dough onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Meanwhile, lightly grease two 8x4x2-inch loaf pans or line with parchment paper.
Shape dough into loaves by patting or rolling. To shape dough by patting, gently pat and pinch each half of the dough into a loaf shape, tucking edges beneath. To shape dough by rolling, on a lightly floured surface, roll each half of the dough into a 12x8-inch rectangle; roll up starting from a short side, sealing seams with fingertips as you roll. Place shaped loaves in prepared pans. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
Meanwhile, preheat oven to 375°F. Bake for 25 to 30 minutes or until bread sounds hollow when lightly tapped. If necessary to prevent overbrowning, cover the tops loosely with foil for the last 5 to 10 minutes of baking. Immediately remove bread from pans. Cool on wire racks.
Tips: If using the honey option, you may need to add an additional 2 to 4 tablespoons of whole-wheat flour when kneading the dough.
To grind flaxseeds, place in a spice grinder and pulse until ground to a fine powder.
If using a sugar substitute, choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to ¼ cup sugar. Nutrition per Serving with Substitute: same as below, except 86 cal., 12 g carbo.
Variation: Multi-Grain Rolls: Prepare dough as directed through step 4. Punch down dough. Turn out dough onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan. Divide dough into 24 equal portions. Shape each portion into a ball by pulling and pinching. Arrange balls in pan. Cover and let rise in a warm place until nearly double in size (about 30 minutes). Meanwhile, preheat oven to 375°F oven. Bake rolls for 20 to 25 minutes or until lightly browned. Serve warm.