In a large bowl, stir together 3/4 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 degrees 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.