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1
Remove 1 cup of starter. Store tightly covered in refrigerator.
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2
Pour cereal in large bowl. Pour 1 1/2 cups boiling over. Let stand until mixture cools to between 105u00b0 and 115u00b0.
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3
Add to cereal remaining starter, 1 cup whole wheat flour, oil, sugar and salt and stir until smooth. Let rest 15 minutes.
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4
Gradually mix in enough remaining whole wheat flour to form stiff dough. Turn dough onto floured surface and knead until stiff and smooth, gradually adding more flour as needed, about 10 minutes. Let rest 5 minutes.
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5
Butter large bowl. Add dough to bowl; turn to coat. Cover bowl with clean kitchen towel. Let rise until an impression remains when lightly pressed with finger, roughly doubled in size.
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6
Mix all seeds in bowl.
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7
Punch down dough. Turn out onto lighly oiled surface. Knead briefly. Shape into 12 x 4-inch loaf. Sprinkle baking sheet with 2 teaspoons of seeds. Place loaf atop seeds. Cover with towel and let rise in warm area until about doubled.
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8
Position 1 oven rack in center and 1 just below center in oven. Place baking pan on lower rack and preheat oven 425u00b0 F. Brush loaf with egg white mixture. Sprinkle with remaining seed mixture. Using sharp knife, cut 3 diagonal slashes in surface of loaf. Place baking sheet with loaf in oven. Immediately pour 2 cups water into hot pan on lower rack.
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9
Bake loaf until golden and crusty, about 35 minutes. (Or, bake 10 minutes, then bake on convection at 400u00b0 F for remainder of time to get crispier crust.
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10
Transfer to rack and cool
