South African Seed Bread

- 3/4 cup brown sugar (175 mL)
- 3 Tbsp instant dry yeast (45 mL)
- 2 cups whole wheat flour (500 mL)
- 1 cup all-purpose flour (250 mL)
- 3/4 cup rye flour (175 mL)
- 1 3/4 cups rolled oats (425 mL)
- 1/3 cup wheat germ (75 mL)
- 1/3 cup wheat bran (75 mL)
- 1 tsp salt (5 mL)
- 2 Tbsp canola oil (30 mL)
- 2 3/4 cups warm water (675 mL)
- 1- 1 1/2 cups whole-wheat flour (250-375 mL)
- 3 Tbsp sunflower seeds (45 mL)
- 3 Tbsp sesame seeds (45 mL)
- 3 Tbsp poppy seeds (45 mL)
- 3 Tbsp flax seeds (45 mL)
- 1 egg white (1 )
- 1 tsp water (5 mL)
1. In a large mixing bowl, combine brown sugar, yeast, 2 cups whole-wheat flour, all-purpose flour, rye flour, oats, wheat germ, wheat bran and salt . Stir to combine ingredients.
2. In a small bowl, whisk together canola oil and warm water. Pour liquid ingredients into dry ingredients and mix on low speed of stand mixer. (Or use a large wooden spoon and mix by hand.) While mixing, add enough additional whole-wheat flour to form a soft dough. Knead dough for 5 – 6 minutes.
3. In a small bowl, combine sunflower, sesame, poppy and flax seeds. Knead 2/3 of the seeds to the dough.
4. Let the dough rest in the bowl, covered, for about 10 minutes. Divide the dough into 6 equal pieces and shape into small loaves. Place into six canola oiled 3x6x2 inch (7x15x5 cm) loaf pans or can be made in two 9 x 5 x 3 inch (22 cm x 12.5 x 7.5 cm) loaf pan.
5. Brush the formed loaves with a mixture of 1 egg white and 1 tsp water. Sprinkle remaining seeds over loaves and press seeds into the dough. Allow to rise in a warm location, until doubled in size, about 45 –50 minutes.
6. Bake in a pre-heated oven at 350°F (180°C) for about 45 minutes or until crust is golden brown in colour. Remove loaves from pans and cool on wire racks.