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1
Combine 1 1/2 cups whole wheat flour and yeast in large bowl.
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2
Heat milk, honey and sesame oil in heavy large saucepan over medium heat to 115&F., stirring occasionally.
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3
Remove saucepan from heat.
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4
Add milk mixture to dry ingredients.
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5
Stir in egg yolk, remaining 1/2 cup whole wheat flour, cracked wheat and salt.
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6
Mix in enough all purpose flour 1/2 cup at a time to form soft, slightly sticky dough.
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7
Knead on lightly floured surface until smooth and elastic, adding more all purpose flour if very sticky, about 10 minutes.
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8
Lightly oil large bowl.
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9
Add dough, turning to coat entire surface.
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10
Cover bowl with kitchen towel.
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11
Let dough rise in warm draft-free area until doubled in volume, about 1 3/4 hours.
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12
Grease cookie sheet.
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13
Punch dough down.
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14
Mix in sunflower seeds and 2 1/2 tablespoons sesame seeds.
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15
Turn dough out onto lightly floured surface and knead until smooth.
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16
Divide dough in half.
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17
Pat each half into 1 1/2-inch-thick round.
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18
Place on prepared sheet.
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19
Cover and let rise in warm draft-free area until almost doubled, about 1 1/4 hours.
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20
Preheat oven to 375&F.
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21
Using sharp knife, cut 1/8-inch-deep, 1-inch-diameter circle in center of one round.
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22
Starting at outside of circle, cut 1/8-inch-deep slit to edge of loaf.
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23
Repeat 4 more times, spacing evenly apart and dividing bread into fifths.
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24
Repeat with second loaf.
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25
Beat egg white with 1 tablespoon water.
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26
Brush over loaves.
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27
Sprinkle pecans in center of each loaf.
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28
Sprinkle oats, caraway seeds, fennel seeds, poppy seeds and 2 teaspoons sesame seeds into divided spaces.
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29
Bake until loaves are brown and sound hollow when tapped on bottom, about 50 minutes.
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30
Transfer to racks and cool slightly.
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31
Serve bread warm or at room temperature.
