How to Make Multigrain Bread

Direction :

Soak 1/3 cup bulgur in 1/2 cup warm water for 20 minutes; set aside.
Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.
Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 1/2 cups water and 3 tablespoons honey.
Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth.
Mix in soaked bulgur, 1/2 cup rolled oats, 1/4 cup flaxseeds, and 1/4 cup raw sunflower seeds.
Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes.
Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans.
Punch down dough; divide in half.