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Demeter's Harvest Bread

2 cups milk, slightly warm
1/4 cup dark brown sugar
1 tsp salt
2 pkg dy yeast
1/2 cup honey
1/4 up poppy seeds
1 cup rye flour
1 cup unbleached white flour
3 tbsp softened margarine
1/2 cup sunflower seed kernels
3 cups whole wheat flour

ombine milk, yeast, salt, honey and brown sugar in bowl.
Cover bowl; set aside until mixture has doubled.
Add margarine and white flour to brown sugar mixture; stir until mixture bubles.
Add remaning flours and fold in seeds, 
Kneed on floured board, adding more white flour as needed, until dough feels elastic and smooth.
Place dough in greased bowl, turning to grease entire surface.  
COver with damp towel and set aside to rise until mixture is doubled in bulk.
Punch down and divide doughin half.
Shape into two slightly flattened balls and place on greased cookie sheet.
Cover until dough doubles in size again.
Bake at 300 F until loaves sound hollow when rapped (about 1 hour)
Bless the bread and enjoy