Homemade Whole Wheat Bread

This is the best homemade whole wheat bread I have ever had. I got the recipe from Maren Hale, the wife of my last student ward bishop. I'm determined to make it as well as she does some day, but I'm certainly in the practice stage. This is the recipe with the exact ingredients she had in her bread recipe.

4 cups warm water
1 1/2 TBS Saf-Instant Dry Yeast

Golden Flax Seed 

1/4 cup Honey/agave nectar
1/2 TBS Real salt (found at health food stores)
1/4 cup Extra virgin olive oil
2 cups Whole rolled oats (old fashioned)
1/2 cup Golden/red flax seed (found at health food stores)
2 1/2 cups Whole wheat flour (you will need an additional 3 cups later)
4 cups Unbleached flour
3/4 cup Raw sunflower seeds

1. Mix ingredients together in mixer with dough hook (excluding the 3 cups you will need later).

2. Add additional 3 cups of whole wheat flour until the dough cleans the sides of the bowl and is not too sticky to the touch. Do not add too much flour!
3. Knead dough 10 minutes.
4. Remove dough from bowl and let rest on counter 10 minutes.

It is very, very important not to add to much flour

5. Divide dough into 3 equal portions and form into 3 8.5"x4.5"x2.5"loaf pans. Press into corners and sides. Flatten tops. (It is important to do this step well if you want your loafs to come out rounded and uniform on top. I'm still practicing).

I'm still working at getting the tops flat and even, if you couldn't tell

6. Place in cold oven on middle rack and let sit for 20 minutes.
7. Turn oven to 350 F and leave bread in oven for 45-50 minutes.
8. Place on cooking racks and glaze tops with butter while hot.