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1
In a small saucepan over low heat, combine the milk and molasses.
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2
Heat to 105 degrees Fahrenheit.
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3
Remove from heat and sprinkle yeast on top; allow to stand until foamy, about 10 minutes.
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4
Fit the mixer with the paddle and stir together the 2 cups all-purpose flour, whole-wheat flour, 1/2 cup rolled oats and 1 1/2 teaspoons salt.
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5
Whisk the egg yolk into the yeast mixture and add to the bowl.
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6
Beat on medium speed until a sticky dough forms.
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7
Continue to beat, adding small amount of all-purpose flour until the dough comes together into a smooth ball.
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8
Fit the mixer with the dough hook and knead on medium speed until smooth and elastic, 6 to 8 minutes; add additional all-purpose flour as needed to reduce stickiness.
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9
Form the dough into a ball and place in a lightly oiled bowl turning to coat with oil.
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10
Cover the bowl with towel and allow to rise in a warm place until doubled, about 1 hour.
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11
Lightly oil a 9 x 5 inch loaf pan.
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12
Punch the dough down and let rest for 10 minutes.
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13
Turn dough onto a lightly floured work area and sprinkle with 1/3 cup sunflower seeds.
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14
Knead the dough until the seeds are evenly distributed.
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15
Roll the dough into a 12 by 7 inch rectangle and beginning on the short side, roll up loosely and pinch the seam to seal.
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16
Place seam side down in prepared pan, cover and allow to rise until doubled, aproximately 30 minutes.
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17
While the dough is rising, preheat oven to 350 degrees Fahrenheit.
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18
In a small bowl, lightly beat the egg white with 2 tablespoons of water.
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19
Brush the top of the loaf with egg mixture and sprinkle with remaining tablespoon of rolled oats and sunflower seeds.
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20
Bake until the top is golden and hollow sounding when tapped, about 40 to 45 minutes.
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21
Cool in pan for 5 minutes then turn out onto a wire cooling rack and cool completely before slicing.
