6 Grain Bread

We have been obsessed with Dave's Killer 21 Grain Bread recently and just can't seem to get enough of it, especially Charlie. The only thing is that it's quite expensive and Charlie can go through a loaf in a week by himself (if we would let him). And not that we don't want to give him good stuff to eat, but he's just a baby. So I decided that I needed to try my hand at baking some and then it would be cheaper. And this bread is actually pretty close, not as many seeds or grains, but pretty close. I'm hoping that I can figure out the right pan to bake it in so it would work for sandwiches too.

6 Grain Bread (slightly adapted from this recipe)

2 1/4 cups warm water
2 tablespoons yeast
2 tablespoons coconut oil
2 tablespoons honey
2 tablespoons molasses
1 tablespoon salt
1/4 cup flax seed
1/4 cup cracked wheat
1/4 cup red oats
1/4 cup raw sunflower seeds
1/4 cup quinoa
2 1/2 cups whole wheat flour (the original recipe calls for all whole wheat but all I had was 2 1/2 cups)
3 cups all purpose flour (approximately)

1. Add your warm water and yeast to your bowl (I used my Kitchen Aid); let yeast dissolve. Add the honey, salt, molasses, coconut oil and mix a bit.
2. Add the salt, flax seeds, cracked wheat, red oats, sunflower seeds, and quinoa and mix again.
3. Add flour until the dough pulls away from your bowl. Put dough on a floured surface and knead until the dough stops absorbing flour.
4. Coat a bowl with oil and place the dough in the bowl; cover with a cloth and let rise until doubled in size, about an hour.
5. Punch down, knead it again, and place back in the bowl. Let rise until doubled in size again, about another hour. Punch down, knead it out and cut the dough in half. Place the dough in two oiled loaf pans. Brush the top with olive oil and cover with towel again and let rise; about 30 minutes.
6. Heat oven to 425 and bake for 30 minutes or until done.