Multigrain Seeded Bread

Method

• In a large bowl, combine the whole-wheat flour, all-purpose flour, yeast, and salt
• In another bowl, mix the seeds with the oats
• In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees
• Add the liquid to the flour mixture with the egg white
• Mix together until a soft dough forms
• Turn the dough onto a lightly floured surface
• Knead for 10 minutes; then shape into a ball
• Lightly oil a large stainless-steel bowl
• Add the dough and turn to cover the dough with the oil
• Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size
• When the dough has risen, punch the dough down with your fists and add all but 2 tablespoons of the seed mixture working it into the dough
• Reserve the 2 tablespoons of seed mixture for the topping
• Shape the dough into a loaf by rolling it into a 12- by 8-inch rectangle and then roll up by its shortest end
• Pinch the ends together and tuck underneath
• Place in a non-stick 9- by 5-inch loaf pan with the seam underneath
• Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk
• Preheat the oven to 350 degrees
• Brush the top of the loaf with milk and sprinkle on the reserved seed mixture
• Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom
• Remove the bread from the pan and let cool completely.