Sunflower Wheat Bread
   _ packages yeast
   _ cup warm water
   ___ cup butter melted
   _ teaspoons salt
   ___ cup agave
   _ cup milk warm
   _ cups whole wheat flour
   _ 1/4 cups whole wheat pastry flour
   ___ cup bran
   ___ cup wheat germ
   _ cup sunflower seeds unsalted

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Dissolve yeast in warm water. Set aside. In large mixing bowl, combine butter, salt, agave and milk. Add yeast mixture. In a separate bowl, combine flours, bran, wheat germ and sunflower seeds. Stir dry ingredients into the milk mixture, forming a stiff dough. Turn dough out onto a lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease the top. Cover. Let rise in warm, draft-free place until double in size (about 1 hour). Punch down dough. Shape into 2 loaves. Place in greased 8 x 4 x 3-inch pans. Cover. Let rise in warm, draft-free place until double in size (about 1 hour). Bake at 400°F for 15 minutes. Reduce heat and bake at 350°F about 25 minutes.

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