- 1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
- 1 3/4 cups tepid to warm water (110 levels)
- 3 tablespoons plus 2 teaspoons honey
- 4 tablespoons unsalted butter, melted, plus much more for bowl, pans, and brushing
- 3 cups whole-wheat flour
- 1 cup rye flour
- 3 cups all-purpose flour, plus much more for surface and dusting
- two tablespoons coarse salt
- 1/3 cup bulgur
- 1/2 cup folded oatmeal
- 1/4 cup flaxseeds, plus much more for sprinkling
- 1/4 cup raw sunflower seeds, plus much more for sprinkling
- 1 egg white-colored
Soak 1/3 cup bulgur in 1/2 cup tepid to warm water for 25 minutes put aside. Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about a few minutes. Transfer towards the bowl of the mixer fitted using the paddle or dough-hook attachment. Add butter and remaining 1 1/2 cups water and three tablespoons honey. Whisk flour with salt add 3 cups to yeast. Mix on low speed until smooth. Add drenched bulgur, 1/2 cup folded oatmeal, 1/4 cup flaxseeds, and 1/4 cup raw sunflower seeds. Add remaining 4 cups flour, 1 cup at any given time, mixing until dough comes from sides of bowl and forms a ragged, slightly sticky ball. Butter a sizable bowl.
Knead dough on the floured surface until smooth and elastic but nonetheless slightly tacky, about a few minutes. Shape right into a ball. Transfer to prepared bowl cover with plastic wrap.
Let dough stand it a hot place until it doubles in volume (it shouldn't spring when pressed), about one hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch lower dough divide in two.
Shape 1 dough half into an 8 1/2-inch-lengthy rectangle (about 1/2 inch thick). Fold lengthy sides of dough directly into middle, overlapping slightly. Press seam to close. Transfer dough, seam side lower, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash (beaten egg white-colored combined with water), not butter, and sprinkle with oatmeal and sunflower seeds. Dab tops with egg wash to assist adhere. Preheat oven to 450 levels. Drape loaves with plastic. Let stand until dough increases about 1 " above tops of pans, forty-five minutes to at least one hour. Reduce oven temperature to 400 levels. Bake, rotating pans after twenty minutes, until tops are golden brown, about forty-five minutes. Transfer to wire racks. Let awesome slightly come out loaves. Let awesome completely before slicing.