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1
Place cereal in large bowl of stand mixer, pour 2 cups boiling water over it, and let stand until cooled to between 105-120F, about 18 minutes.
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2
Meanwhile, combine all flours and vital wheat gluten.
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3
Sprinkle yeast over cereal, then add 1 cup of the flour mixture, oil, sugar and salt, and stir until smooth. Using the paddle attachment of your mixer on low speed, gradually add the remaining flour and all but 1 tbsp of the seed mixture, to form a dough. Let rest covered for 15 minutes, then knead with your dough hook on #2 speed for 10 minutes. Lightly oil a large bowl, add dough to bowl and cover with kitchen towel. Let rise about one hour until doubled.
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4
Mix remaining seeds with 1/2 tsp sea salt.
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5
Punch down dough and shape into a large loaf or boule. Place on baking sheet, cover with towel and let rise another 30 minutes.
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6
Preheat oven to 425. Place a second rimmed baking pan on lower rack.
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7
Lightly brush the loaf with egg white and sprinkle with remaining seed/salt mixture. Place on center rack of oven and pour 2 cups hot water into the pan on the lower rack. Bake 25 minutes on convect, slightly longer on regular oven setting, until a toothpick inserted in center comes out clean.
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8
Transfer to a rack to cool.
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9
Makes one large 2-1/2 lb loaf.
