"I created this bread based on a King Arthur Flour recipe for 100% whole wheat bread, and various recipes I'd seen which added different combinations of whole grains and seeds. It bakes up light and fluffy despite the density, is loaded with protein and fiber, and is delicious! We love to eat it warm out of the oven, and it makes tasty toast and sandwich bread. The name was coined by my two-year-old niece. Enjoy!"
Combine flour, sugar, gluten, yeast, salt, grains, and seeds in a large bowl and mix. (I use a KitchenAid stand mixer on setting 2.)
Slowly add water, mixing and kneading for 8-10 minutes.
Place a damp dish towel over the bowl and let dough rise in the oven with the oven light on, for 60 minutes.
Grease two bread pans, punch down the dough, and divide evenly into the bread pans. Place them side by side in the oven, covering with the damp cloth, and let rise with the oven light on for another 30 minutes.
Remove from oven. Preheat to 350 degrees, then bake for 33-37 minutes, depending on how dark you like your crust.
Let sit on the counter for a few minutes before turning pans over and taking bread out to cool on a cooling rack; let sit on cooling rack for at least ten minutes before slicing.