Multi-Grain Bread

4 Tbsp sugar, divided
1 1/2 cups warm water
2 pkg dry yeast
4 cups unbleached flour, divided
1 cup very warm milk (115-128 degrees)
3 Tbsp unsalted butter, softened
1 tsp salt
1 cup quick oatmeal, uncooked
1/3 cup wheat germ
2 cups whole wheat flour
1/3 cup sunflower seeds

In large bowl, dissolve 2 Tbsp of the sugar in the water. Sprinkle with the yeast; let stand for 5 minutes until bubbly. Gradually add 1 1/2 cups flour and beat until smooth. Cover with plastic wrap and set aside for 1 hour. In another large bowl, combine warm water, butter, salt, and 2 Tbsp sugar. Stir until butter is melted. Cool until lukewarm, then add yeast mixture, oats, wheat germ and whole wheat flour. Add 2 cups of the unbleached flour, then add additional flour a bit at a time to make a soft dough. Turn onto lightly floured surface and knead in sunflower seeds. Put in oiled bowl to rise until doubled, about 30 minutes. Form into loaves; put into 9×5 loaf pans; let rise until doubled, about 45 minutes. Bake at 375 degrees for about 45 minutes.