Combine yeast, 1-1/2 cups bread flour, salt, and vital wheat gluten; mix well. Heat water and oil to 120º to 130ºF; add to flour mixture. Blend at low speed; beat 3 minutes at medium speed. By hand, gradually stir in rye flour, bran flakes, cracked wheat cereal, poppy seeds, flax seeds, walnut pieces and enoughremaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe.
Shaping, Rising and Baking
Punch down dough to remove air bubbles. On a lightly floured surface shape dough into a boule (a large round loaf). Place on greased baking pan. Cover; let rise until indentation remains when lightly touched. With a sharp knife, make several slits in top of boule making your own design. Bake in a 375ºF preheated oven for 30 to 35 minutes longer until browned and loaves sound hollow when tapped. Bread is thoroughly baked when its internal temperature tests 190ºF. Remove from pan; cool on rack.
