Sesame Flax Whole Wheat Bread

This recipe was supposed to make one loaf! I have altered the original recipe quite a bit, but this supposedly "German-style" bread recipe was designed to make one loaf. That would certainly be one monstrous loaf. I was feeling a little brave, so I decided to try making a traditional yeasty and slow rise dough bread again, as opposed to the quick breads and batter breads I have been making recently. I am happy to say it worked out quite nicely and rose very well - maybe one of the best I have ever made. I decided to try a trick my father has discovered wit his pizza dough - put the dough in the refrigerator overnight and it rises wonderfully, then put it in the pan and let it rise for a long time before baking. This second rise needs to be particularly long also because the dough starts out cold. This dough probably could be made without chilling, but it is convenient to begin the dough the night before and it rises so well overnight. Finally, this dough has a well-formed, soft texture and a nice taste. I am not sure what the purpose of the vinegar is, but it certainly doesn't add a sour taste. I formed my dough into logs to put in the pan and got nice, uniformly shaped loaves (even if one may be slightly larger than the other).

Sesame Flax Whole Wheat Bread
1 1/2 cups warm water
1 Tablespoon granulated (white) sugar
2 packages instant rise yeast
2 Tablespoons white vinegar
1/2 cup ground flaxseed
1/2 cup sesame seeds
1 teaspoon salt
4 cups whole wheat flour, approximately

In a large bowl, dissolve the sugar in 3/4 cup warm water. Sprinkle the yeast over top and let stand for ten minutes until bubbly. Stir to dissolve yeast. Add the remaining water, vinegar, flax, sesame, and salt. Gradually stir in the flour, adding as much as you can, you may need more. Knead the bread gently if necessary to incorporate the flour. 
Form dough into a ball, place in a greased bowl and cover with greased plastic wrap. 
Refrigerate overnight or until risen, anywhere from 2-16 hours.
Punch dough down, divide into two and shape into two oval loaves. Place each in a greased or lined 9x5 inch loaf pan. Allow to rise for about two hours, until risen. You may want to place the dough in a semi-warm oven for the last twenty minutes to give it a little lift.
Preheat oven to 400◦F. Bake the bread for 15 minutes, then lower the temperature to 350◦F and bake for about 30 minutes more. 

Rise the dough overnight.

Shape into loaves.

Rise again.

And bake. As you can see, I already began slicing into it!