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1
In saucepan over low heat, combine milk & molasses.
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2
Heat to 105F
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3
Remove from heat & sprinkle yeast on top; allow to stand until foamy (10 minutes).
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4
In large bowl, stir together 2 c wheat flour, 1 c whole-wheat flour, 1/2 c rolled oats, flax seed meal, and salt.
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5
Whisk 1 T egg white into yeast mixture & add to bowl.
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6
Mix well until sticky dough forms.
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7
Continue to mix, adding small amount of wheat flour until dough becomes smooth ball.
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8
Knead until smooth and elastic (10-20 minutes); add flour to reduce stickiness.
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9
Form dough into ball & place in lightly oiled bowl turning to coat with oil.
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10
Cover with towel & allow to rise 1 hr in warm place until doubled in size (1 hr).
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11
Lightly oil 9 x 5 inch loaf pan.
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12
Punch dough down & let rest 10 minutes.
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13
Turn dough onto lightly floured bread board & sprinkle with 1/3 c sunflower seeds.
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14
Knead until seeds are evenly distributed.
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15
Roll dough into a 12x7 rectangle & beginning on the short side, roll up loosely & pinch seam to seal.
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16
Place seam-side down in, cover with towel & allow to rise 30 minutes until doubled in size.
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17
Preheat oven to 350F
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18
In small bowl, lightly beat egg white w/ 2 T water.
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19
Brush top of loaf with egg mixture & sprinkle with oats & sunflower seeds.
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20
Bake 40-45 minutes until golden & hollow sounding when tapped.
