Multigrain Honey Bread

Oat flakes, wholemeal flour, bran flakes, and wheat germ make this bread dense and rich in flavor. According to the recipe, you get two loaves, so freeze one to eat later. Wrap in plastic wrap, then aluminum foil and store in the freezer for up to 2 months.
Dilute the honey and yeast in warm water in a large bowl and let stand for 5 minutes. Lightly pour the flour into dry measuring cups; smooth with a knife. Add 7 cups of all-purpose flour, wholemeal flour, and the following 4 ingredients (wholemeal flour with added salt) to the yeast mixture; mix well to make a stiff dough. Place the dough on a floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining all-purpose flour, 1 tablespoon at a time, so that the dough does not stick to your hands (the dough will be sticky).Place the dough in a large bowl greased with cooking spray, turning it over so that it covers the top. Cover and let rise in a warm place (85 °), draughty, for 45 minutes or until the dough is doubled in size. (Press gently with two fingers into the dough. If there are dents, it means that the dough has risen sufficiently.)Knead the dough; cover and let stand for 5 minutes. Divide it in half. Working one serving at a time (cover with the remaining batter to prevent drying out), roll out each serving into a 15-inch x 8-inch rectangle on a floured surface. Roll each rectangle tightly, starting at the short edge, pressing tightly to eliminate air pockets; pinch the seam and ends to seal. Place the rolls seam-side down in 2 9-inch x 5-inch baking pans smeared with cooking spray. Cover and let rise for 45 minutes or until the dough is doubled in size.Preheat the oven to 350 degrees.Roll out the dough; bake at 350 ° C for 40 minutes or until the loaves are browned on the bottom and hollow when tapped. Remove from the pan; cool on a wire rack.