1/2 cup warm water
1/3 cup unsweetened
3 tablespoons active dry yeast
3 1/2 cups warm water
1/2 cup honey
1/2 cup molasses
1/2 cup vegetable oil
3 tablespoons lemon juice
2 eggs, beaten
10 cups sifted whole wheat flour
1/2 cup ground flax seed
1 cup quick cooking oats
1/2 cup sunflower seeds
3/4 cup cracked wheat
1 tablespoon sea salt
Preheat oven to 375 degrees F (190 degrees C).
Stir together the 1/2 cup water and applesauce in a small bowl. Dissolve the yeast in the mixture, let stand until creamy, about 5 minutes.
Pour the yeast mixture into a large bowl containing the warm water, honey, molasses, vegetable oil, lemon juice, and eggs; stir together to combine well.
In a separate bowl, combine the whole wheat flour, flax seed, oats, sunflower seeds, cracked wheat, and salt. Stir the flour mixture into the yeast mixture until a smooth dough forms. The original recipe suggested that kneading is necessary here, but I doubt that's possible with how gooey the dough is. Just work it in the bowl for a few minutes, and then let it rise in a warm place until doubled in volume, about 1 hour.
Lightly grease three 9x5 inch loaf pans. Punch down dough, shape into loaves, and place in the pans. Allow to rise in pans until doubled in bulk, about 1 hour.
Bake 40 to 50 minutes, or until the loaves sound hollow when removed from the pan and tapped on the bottom.