¾ cup shelled pumpkin seeds (seeds can be toasted for additional flavor)
¾ cup shelled sunflower seeds
1 ½ cups dried cranberries ( I use Original Craisins)
Combine yeast and warm water, dissolving the yeast, and let stand until creamy (takes about 4-5 minutes).
Combine the oats, salt, oil, honey, molasses, and boiling water together and let stand until the mixture reaches 105 degrees F.
In the bowl of a stand mixer, mix the yeast mixture into the oat mixture on low speed until mixed.
Add the two eggs to the mixture and combine well. Using dough hook, gradually add the wheat flour and 2 cups of the bread flour ½ c. at a time alternating as they mix well. Continue to add bread flour ½ c. at a time to make soft dough. Mix until the dough clings to the hook and cleans the sides of the bowl (takes about 3-4 minutes). Continue to knead for 4 minutes or until the dough is smooth and elastic.
Place in a greased bowl, turning to grease the top of the dough. Cover and place in a warm, draft free place to let rise till doubled in size (about2 hours).
Punch the dough down and gently work in the seeds and cranberries with your hands. Reserve ½ cup of mixed seeds to decorate crust. Make sure that the seeds and cranberries get evenly distributed through the dough.
Grease a large sheet pan.
Divide the dough into 3 pieces. Shape into loaves and place them on the pan with seam side down. Sprinkle the reserved seeds onto the top of each loaf and press into the dough.
Cover with damp towel and let rise in warm draft-free place until doubled in size, about 90 minutes.
Preheat the oven to 375 degrees. Bake loaves for 30 – 40 minutes until they are golden brown and sound hollow when tapped.