In a large bowl, SPRINKLE yeast over warm water: STIR, and let dissolve.

ADD sugar, salt and oil to water; STIR in seeds and wheat flour.

Gradually ADD bread four, 1/2 cup at a time, kneading thoroughly, until dough becomes stiff (don't add more flour after this point).

TURN dough onto a floured board; KNEAD enthusiastically; when dough loses it "stickiness" and becomes shiny and elastic, it is ready.

PLACE in a greased bowl, turning to coat; COVER the bread with a piece of plastic wrap.

Let RAISE in a warm place (such as the oven, together with a pan of hot water to supply the heat) until dough has doubled in size (about an hour).

PUNCH dough down and TURN onto board; let REST for 10 minutes.

SHAPE into a loaf by rolling dough into an 8x12 rectangle, rolling up while pinching sides, then tucking the bottom to seal.

PLACE in a greased 8 1/2 x 4 1/2-inch loaf pan and BAKE at 350F for 25-30 minutes.

TURN out on cooling rack and let cool thoroughly before serving/storing.