Makes 8 servings
- 1 ¾ to 2¼ cups all-purpose flour, divided
- 1 package active dry yeast (2¼ teaspoons)
- ¾ cup 2% reduced-fat milk
- 2 ½ tbsp honey
- 2 tbsp salted butter
- 1 tsp salt
- 2 large eggs, divided
- ⅓ cup whole wheat flour
- ¼ cup rye flour
- ¼ cup quick-cooking rolled oats
- 2 tbsp toasted wheat germ
- 1 ½ tsp each chia seeds, flaxseeds and sesame seeds
- 1 tbsp water
In a large mixing bowl combine 1 cup all-purpose flour and yeast; set aside.
In a medium saucepan heat and stir milk, honey, butter and salt just until warm (120°F to 130°F) and butter is melted. Add to flour mixture in bowl. Add 1 egg. Beat with an electric mixer on medium for 30 seconds. Beat on high for 3 minutes, scraping sides of bowl occasionally. Using a wooden spoon, stir in whole wheat and rye flours, oats and wheat germ. Stir in as much of the remaining all-purpose flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (about 6 to 8 minutes). Shape dough into a ball. Place in a large, lightly greased bowl; turn once to grease the surface of the dough. Cover and let rise in a warm place until double in size (1 hour).
Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, lightly grease a large baking sheet. Shape dough into a 4½-inch-round loaf. Place on prepared baking sheet.
Cover and let rise until nearly double (30 to 45 minutes). Meanwhile, preheat oven to 375°F. In a small bowl combine seeds. In a separate bowl beat remaining egg with water.
Brush top of loaf with egg mixture. Sprinkle with seed mixture. Bake 20 to 25 minutes or until golden. Cool on a wire rack.
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