Instructions: 1. In a large mixing bowl, stir together 2 cups of the all-purpose flour, the yeast, and cinnamon; set aside.

2. In a small saucepan, heat and stir water, honey, butter, and salt just until warm (120 - 130 degrees) and butter almost melts. Add honey mixture to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Then beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, muesli, and as much of the remaining all-purpose flour as you can.

3. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately soft dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place dough in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place until double (about 45 minutes).

4. Punch dough down. Turn dough onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Lightly grease two 8 x 4 x 2-inch loaf pans; set aside.

5. Shape each half into a loaf by gently pulling into a loaf shape, tucking edges beneath. Place the shaped loaves in the prepared pans. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

6. Bake in a 375F oven for 30 to 35 minutes or until bread sounds hollow when you tap the top with your fingers (if necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning). Remove loaves from pans and cool on wire racks. Place in an airtight container or bag and store at room temperature for up to 3 days.

TO MAKE AHEAD: Prepare and bake bread as directed; cool completely. Place bread in a freezer container or bag and freeze for up to 3 months. Before serving, thaw bread at room temperature for 2 hours.

Yield: "2 Loaves"

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