¾cuppumpkin seeds,plus 2 tablespoons for sprinkling on top
¾cupsunflower seeds,plus 2 tablespoons for sprinkling on top
¼cupsesame seeds,plus 2 tablespoons for sprinkling on top
3cupshot tap water
1 ½tablespoonsgranulated yeast
1largeegg white,beaten with 1 tablespoon water for egg wash
Start by whisking together the whole wheat flour, the unbleached flour, the oats, seeds, and salt in a large mixing bowl.
In a separate bowl, combine the water, honey and yeast and allow to sit for 5 minutes (or until the yeast begins to foam).
Next, add the liquid mixture and the oil to the dry ingredients, and mix well with a wooden spoon.
Completely cover the bowl with several kitchen towels and allow the dough to rise at room temperature until dough doubles in size and starts to flatten on top, about 1-2 hours.
Generously flour a work surface and remove a portion of the dough from the bowl. Remember that a portion of dough the size of a grapefruit will result in a medium sized loaf.
Place dough on floured surface and turn to coat all sides with flour. Knead dough on counter for 2-3 minutes or until dough is smooth an no longer sticky, adding more flour as needed.
Keep the dough in a circle shape or elongate a bit into an oval.
Place dough in greased loaf pans and once again, cover dough with a clean kitchen towel and allow to rise until doubled in size about or 45-60 minutes.
Thirty minutes before baking time, preheat oven to 400 degrees.
When dough is ready, use a pastry brush to paint the top of the dough with the egg wash. Combine the extra pumpkin, sunflower and sesame seeds with the poppy seeds and sprinkle liberally to coat surface heavily with seeds.
Place the pans in the oven on the middle rack.
Bake for 40 minutes or until richly browned and firm.
Smaller or larger loaves will require adjustments in resting and baking time.
Allow bread to cool on a rack before slicing and eating.