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Sunflower Wheat Bread

2 3/4 cups bread flour, plus extra for kneading 2 cups hot water (120 to 130 degrees Fahrenheit) 2 packages (1/4 oz each) active dry yeast 1 tablespoon granulated sugar 2 cups whole wheat flour 1 cup quick or old-fashioned oats, uncooked 1/3 cup instant, nonfat dry milk 1/4 cup sunflower oil 1/4 cup honey 1 teaspoon salt 1 cup raw sunflower kernels In large bowl, combine bread flour, hot water, yeast, and sugar. Beat with an electric mixer on low speed for 3 minutes. Cover with a damp towel and let rise in warm place until double, about 30 minutes. Stir in the whole-wheat flour, oats, dry milk, sunflower oil, honey, and salt. Mix well. Stir in the sunflower kernels. Turn dough out onto floured board and knead in enough bread flour to make a moderately stiff and elastic dough, about 6-8 minutes of kneading. Shape into a ball and place in a greased bowl. Cover and let rise until double, about 30 minutes. Punch the dough down and turn out onto a lightly floured surface. Divide the dough in half. Cover and let rest for 10 minutes. Preheat oven to 375 degrees Fahrenheit. Shape dough into 2 loaves and place in 8 x 4 x 2 inch loaf pans. Cover and let rise until double, about 30 minutes. Uncover and bake for 35 minutes or until bread makes a hollow sound when tapped in the middle. If top of bread darkens too much, cover with aluminum foil for the last 15 minutes of baking. Remove from pans and cool on wire rack. Note: This recipe can be used in a bread machine as well. Simply follow bread machine directions for adding wet and dry ingredients and bake as directed above. Makes two 8 x 4 x 2 inch loaves.