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1
Place the yeast, water, milk powder, honey, oil, and salt in a dishpan or large bowl and stir with a wooden spoon.
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2
Add the wheat germ, sunflower seeds, pumpkin seeds, sesame seeds, poppy seeds, white flour, and 1 cup of whole wheat flour.
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3
Beat with the spoon until well blended.
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4
Add 2 more cups of whole wheat flour, then squeeze the mixture with your hands until the flour disappears.
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5
If it is too wet to pick up, add a little more flour.
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6
As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board), adding more flour as necessary.
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7
Knead for about 10 minutes, or until the dough leaves the sides of the bowl, is easy to handle, and elastic.
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8
Shape into a ball.
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9
Spread a little oil on the bottom and sides of the bowl.
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10
Add the ball of dough, then turn it over, oiled side up.
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11
Cover and set in a warm spot for about an hour, or until the dough doubles in bulk.
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12
Lightly sprinkle a large baking sheet with cornmeal and set aside.
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13
Punch down the risen dough, knead for a minute, and form into a ball.
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14
Cut in half, and shape each half into a round loaf.
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15
Place the loaves on the prepared baking sheet, leaving enough space between them to allow for expansion.
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16
Cut a 1/2-inch-deep cross on top of each loaf, spray or brush with cold water, and sprinkle with a mixture of seeds.
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17
Cover and let rise about 10 minutes.
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18
Spray the loaves with cold water again.
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19
Place in a preheated 400F oven, and set a pan of very hot water on the bottom rack (to create steam as the bread bakes).
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20
After 10 minutes, spray the loaves with cold water once again.
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21
Continue baking for another 30 minutes, or until the loaves are very brown and hollow-sounding when rapped on the bottom with your knuckle.
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22
Cool on a wire rack before serving.
