Ingredients

3 3/4 cup hot water
1/2 cup dark brown sugar
1/4 cup molasses
3/4 cup butter
1 1/2 tablespoons salt
3 packages Fleischmann's RapidRise yeast
2 beaten eggs
2 tablespoons wheat gluten
2 tablespoons dough enhancer
1 cup ground flax seed
5 cups whole wheat flour
5-6 1/2 cups white flour

Directions

Heat water to almost boiling and pour into large bowl. Add sugar, molasses, salt and butter; stir to dissolve and melt. Add 3 cups wheat flour, eggs, dough enhancer, gluten, yeast and flax seed.

Beat well with mixer. Add the rest of the wheat flour while mixing dough with mixer. Add enough white flour until you have a soft dough.

Pour out dough onto a counter and knead in enough flour to make the dough smooth and elastic for 5-10 minutes. Place in a clean, greased bowl, cover and let rise until double in bulk (about 45 minutes). Punch down, shape into loaves and put into a greased bread pan. Cover and let rise for 30 minutes. While bread dough is rising, pre-heat oven to 350 degrees.

Bake bread for 35 minutes. Remove from pans and rub tops of the loaves with butter. Cool on a rack and place in plastic bags.