Measure water into a glass measuring cup and sprinkle yeast on top. Let the mixture sit for 5 minutes or until yeast is bubbly.
Combine the flours, salt, wheat germ, oats, sunflower seeds and flaxseed meal into a food processor and pulse 3 to 4 times to combine. With the motor running pour the yeast mixture, honey and vegetable oil in through the feed tube. Process until the dough forms a smooth ball. To knead dump ball out onto a lightly floured counter/surface and knead by hand ~1 minute or until dough is smooth and not sticky. Add a sprinkle of flour if necessary. (You may also knead for 1 minute using the food processor instead but I like to work the dough by hand).
Coat the inside of a large mixing bowl with cooking spray or a little olive oil. Shape the dough into a rough ball and place it in the bowl. Cover the bowl with plastic wrap and let the dough stand in a warm, draft-free spot until the dough has doubled in size, 1 to 1½ hours.
Coat the inside of a 9x5 loaf pan with cooking spray. Turn the dough onto a lightly floured work surface and gently press it into a rectangle measuring about 1 inch thick and 9 inches long. Tightly roll the rectangle into a 9-inch long cylinder and place it in the prepared pan, seam side down. Press the dough into the pan so that it touches the sides and reaches into the corners. Cover the pan with plastic wrap and let the dough rise in a warm, draft-free spot until doubled in size, 1 to 1½ hours.
Preheat oven to 350 degrees. Remove plastic wrap for the loaf pan and palce the pan in the oven. Bake the bread until it is golden brown and firm, ~40 minutes. Remove the pan from the oven and turn the bread out onto a wire rack. Let it cool a little before slicing and serving. Bread can be wrapped in plastic wrap, then foil and frozen for up to 2 weeks.
Notes
Recipe adapted from Mom's Big Book of Baking
Recipe by Nutritious Eats at https://www.nutritiouseats.com/multigrain-bread-loaf/