In large bowl, dissolve yeast in 1/2 cup warm water. In medium bowl combine oat bran, wheat germ, rye flour, cornmeal, buckwheat, rice and soy flours and sunflower seeds; set aside. Stir remaining warm water, oil, molasses and salt into dis-
solved yeast. With a spoon stir in 2 cups all-purpose flour and the whole wheat flour. Stir in oat bran-flour mixture to form a soft dough. On lightly floured surface, knead dough until smooth and elastic, 8 to 10 minutes, adding additional all-purpose flour as necessary. Place in a greased bowl; turn to grease top. Cover and let rise in a warm, draft free place until doubled in bulk, about 45 minutes. Grease 12 miniature (1 cup) loaf pans or two 9 x 5-inch loaf pans or a large cookie sheet for free form loaves. Punch dough down. Divide into equal pieces and
shape to fit pans, or shape into 2 round free-form loaves. Cover and let rise about 30 minutes. Preheat oven to 400 degrees. Brush loaves with egg. Sprinkle
with oats. Bake 10 minutes. Reduce oven temperature to 350 degrees. Bake until bread sounds hollow when tapped on the bottom, 10
minutes more for miniature loaves, 30 minutes more for free-form, 45 minutes more for 9 x 5-inch loaves. Makes 12 miniature loaves or 2 large loaves, 18 slices each.