In a large bowl, mix together 2 cups of the all-purpose flour, the rye flour, and the whole wheat flour.

In another large bowl, mix together 3 cups of the flour mixture, salt, and yeast.

In a small saucepan, heat together the milk, water, honey, butter, and molasses to 120° to 130°.

Add the warmed milk mixture to the 3 cups of flour mixture.

With an electric mixer or a large wooden spoon, beat for about 3 minutes.

Stir in the sunflower seeds, wheat germ, bran cereal, the remaining flour mixture, and most of the remaining all-purpose flour, until the dough begins to form a ball and leaves the sides of the bowl.

Turn out the dough onto a floured surface and knead for about 10 minutes, adding more of the all-purpose flour as needed.

Place the dough in a greased bowl, turning the dough so the entire surface is greased, and cover with a towel.

Let it rise in a warm place until doubled in size, about 1 to 1½ hours.

Punch down the dough, divide in half, shape each half into a ball, and allow to rest on the counter, covered, for 15 minutes.

Shape the dough balls into 2 loaves and place in 2 greased loaf pans.

Cover and let rise until the dough is almost doubled, about 30 to 45 minutes.

Preheat the oven to 350° and bake for 40 to 45 minutes or until done.

Remove the bread from the loaf pans and cool on a wire rack.