7-Grain (Poulsbo) Bread

This bread is yum yum yum!  It's a favorite at my house.  It's even good as sandwich bread.  As far as I understand, Poulsbo is a city in Washington whose people have Scandinavian roots.  I don't know if this recipe is authentic or not, but it's sure delicious.  I buy a 7-grain mix and grind it myself into flour.  If you can't find a mix you could just grind 7 grains of your choice, including rice.

Recipe:

2 1/2 C water
2 1/2 C 7-grain flour
1/2 C hard wheat flour
3 Tbs raw wheat germ
3-4 C bread flour
6 Tbs sucanut
2 Tbs molasses
2 tsp salt
2 Tbs powdered milk or buttermilk
2 Tbs yeast
3 Tbs butter, softened
1 C sunflower seeds

Mix with dough hook whole grain flours, wheat germ, yeast and water. Cover and let rest 20 minutes. Mix on low while adding rest of ingredients, except seeds, adding flour last. When you have a dough that is soft and very tacky, knead 7-12 minutes. Add seeds and knead 2 more minutes. Turn into oiled bowl, cover and let rest 20 minutes. Turn out on oiled counter, lightly pat to rectangle, stretch and fold in all four sides. Return to bowl. Cover and let rise until double. Shape into 3 approximately 1 lb 4 oz loaves and put in greased loaf pans. Cover and let rise until double. Bake 420°F for 5 minutes, then turn oven down to 350°F for 20 minutes or until the loaves are 185°F.