Cranberry Sunflower Bread

**Step 1: Hydrate and Activate (10 minutes)**: In a small bowl, soak the dried cranberries in 2 cups of hot water to plump them up. In a separate bowl, dissolve the yeast, honey, and molasses in 1 cup of warm water (110°F). Let this mixture stand until creamy and frothy, about 10 minutes, indicating the yeast is active.

**Step 2: Combine Wet and Dry (15 minutes)**: Drain the cranberries, reserving the flavorful liquid. Roughly chop the cranberries. In a large bowl, combine the reserved cranberry water, rolled oats, beaten eggs, salt, shortening, and 2 cups of bread flour. Mix until well blended. Stir in the activated yeast mixture.

**Step 3: Develop the Dough (20 minutes)**: Gradually add the remaining 4 cups of bread flour, 1/2 cup at a time, stirring well after each addition until a shaggy dough forms. Once the dough starts to come together, incorporate the chopped cranberries and roasted sunflower seeds.

**Step 4: Knead to Perfection (8 minutes)**: Turn the dough out onto a lightly floured surface and knead until it becomes smooth and elastic, approximately 8 minutes. This step is crucial for developing the gluten and creating a well-structured bread.

**Step 5: First Rise (45 minutes)**: Lightly oil a large bowl. Place the dough in the bowl, turning to coat it with oil. Cover the bowl with a damp cloth and let it rise in a warm place until doubled in volume, about 45 minutes.

**Step 6: Shape and Proof (40 minutes)**: Grease two 9x5 inch loaf pans. Deflate the risen dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and shape them into loaves. Place the loaves into the prepared pans. Cover the pans with a damp cloth and let the loaves rise until doubled in volume, about 40 minutes. Meanwhile, preheat your oven to 450 degrees F (230 degrees C).

**Step 7: Bake to Golden Brown (40 minutes)**: Bake the loaves in the preheated oven for 10 minutes. Then, reduce the oven temperature to 325 degrees F (165 degrees C) and continue baking for another 30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.

**Step 8: Cool and Enjoy (15 minutes cooling time)**: Turn the baked loaves out of the pans a few minutes after removing them from the oven. For a beautiful sheen, brush all sides with a little melted butter or margarine, if desired. Allow the bread to cool slightly before slicing and serving. It tastes best slightly warm or at room temperature.