1. In a small bowl, combine 2 tablespoons of yeast, ¼ cup of honey, and ½ cup of lukewarm water. Stir well and let sit for 5-10 minutes until frothy.

Mix Dry Ingredients:

2. In a large mixing bowl, whisk together:
– Bread flour
– Whole wheat flour
– Rye flour
– Flaxseed meal
– Rolled oats
– Salt

Combine Wet Ingredients:

3. Add the frothy yeast mixture, 3 cups of lukewarm water, and olive oil to the dry ingredients. Mix until a shaggy dough forms.

Knead the Dough:

4. Knead by hand or with a stand mixer for 8-10 minutes until the dough is smooth and elastic. Add small amounts of flour or water if needed to achieve a tacky but not sticky consistency.

First Rise:

5. Transfer the dough to a lightly oiled bowl. Cover with a clean kitchen towel and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Shape the Loaves:

6. Punch down the dough and divide it into two equal portions. Shape each portion into a loaf by rolling tightly and sealing the seams.

Prepare Loaf Pans:

7. Lightly grease two 9×5-inch loaf pans and place the shaped loaves inside.

Second Rise:

8. Cover the pans and let the loaves rise for 30-45 minutes, or until the dough is slightly above the edges of the pans.

Baking Instructions:

1. Preheat the Oven:
Preheat to 375°F (190°C) about 20 minutes before the second rise is complete.

2. Bake the Loaves:
Place the pans on the center rack and bake for 35-40 minutes. The loaves are done when they sound hollow when tapped or when the internal temperature reaches 190°F (88°C).

3. Cool the Loaves:
Remove the loaves from the pans immediately and cool completely on a wire rack for at least 1 hour before slicing.

Tips for Success

Steam for a Crisp Crust (Optional): Place a pan of hot water on the lower oven rack during the first 15 minutes of baking.

Glaze or Topping (Optional): Brush the tops with olive oil or melted butter before baking, and sprinkle with oats or flaxseeds for a decorative finish.