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1
Cook rice in medium pot of boiling salted water until very tender, about 40 minutes.
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2
Drain.
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3
Cool completely.
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4
Stir warm water and honey in large bowl.
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5
Sprinkle yeast over, let stand until foamy, about 8 minutes.
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6
Add rice, whole wheat flour, dry milk, 1/2 cup sunflower seeds, wheat germ, oil and salt and stir until well blended.
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7
Gradually mix in enough bread flour to form dough.
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8
Cover dough and let rest 15 minutes.
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9
Turn out dough onto floured surface.
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10
Knead until smooth and elastic, adding more bread flour if sticky, about 10 minutes.
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11
Oil large bowl.
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12
Add dough, turning to coat.
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13
Cover bowl with clean kitchen towel.
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14
Let dough rise in warm area until doubled, about 1 hour.
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15
Line large baking sheet with parchment.
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16
Punch down dough.
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17
Turn out onto lightly oiled surface.
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18
Knead briefly.
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19
Divide dough into 2 pieces.
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20
Roll each piece between work surface and palms into 12x3-inch loaf.
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21
Transfer loaves to oiled baking sheet, spacing evenly.
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22
Cover with kitchen towel.
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23
Let rise in warm area until almost doubled, about 45 minutes.
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24
Preheat oven to 375F.
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25
Brush loaves generously with egg mixture.
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26
Sprinkle with 1/4 cup sunflower seeds.
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27
Using sharp knife, cut 3 slashes crosswise in surface of each loaf.
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28
Bake until golden and tester inserted into center comes out clean, 35 minutes.
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29
Transfer loaves to racks; cool.
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30
(Can be made 1 day ahead.
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31
Wrap in plastic and store at room temperature.)
