Discover the difference between freshly ground flour from Nash’s versus flour ground who knows how long ago. You’ll never look back.

Makes 3 loaves

2 tablespoons dry yeast
1/2 cup granola
2 cups warm water
1/2 cup sunflower seeds
1 cup milk, warmed
1/2 cup raisins
1/2 cup vegetable oil
2 tablespoons grated orange rind
1/4 cup honey
1 egg, beaten with 1 tablespoon milk
8 cups Nash’s red wheat bread flour

In a large bowl combine yeast, warm water, milk, oil, honey and 4 cups flour. Stir in granola, sunflower seeds, raisins, orange rind and 4 cups flour. Knead until smooth, 8-10 minutes. Place in an oiled bowl, turn to oil top, cover, and let rise in a warm place until doubled in bulk, 45-60 minutes.

Turn out onto a floured surface, punch down, return to bowl, cover and let rise again until doubled in bulk, about 1 hour.

Butter two 8 1/2 x 4 1/2-inch loaf pans.

After second rise turn out dough onto floured surface, punch down, and knead for just a couple of minutes. Divide into 3 equal loaves and place in prepared loaf pans. Cover and let rise again until doubled in bulk, 45-60 minutes.

Preheat oven to 350 degrees F.

Slash tops with a sharp floured knife. Brush egg mixture over loaves and bake for 45-50 minutes, or until loaves sound hollow when tapped. Turn out onto wire racks.

We thank Rodale’s Basic Natural Foods Cookbook for this recipe.