Cooking time includes rising time, more like 2 hours, 45 minutes or there about.
Dissolve yeast with 2 cups of warm water in a large bowl allow to stand 5 minutes. Add honey, oil and 1/2 teaspoon salt, stirring with a whisk.
Lightly spoon flour into dry measuring cups, level with a knife. Add 3 cups flour and bran to yeast mix, stir until combined (if you are still using a whisk at this point, switch to a sturdy spoon or better yet your hands- sprayed with cooking spray to avoid everything getting stuck to your hands). Cover and put in a warm, draft free place, for about 1 hour or until small bubbles appear on the surface.
Add remaining 1 teaspoon salt, 2 cups flour, 1/4 cup sunflower seeds 1/4 cup sesame seeds, 1 1/2 teaspoons black peppercorns, 1 1/2 teaspoons black peppercorns stir until dough forms(if you are still using a whisk at this point, switch to a sturdy spoon or better yet your hands- sprayed with cooking spray to avoid everything getting stuck to your hands).
Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes). Add remaining flour 1 teaspoon at a time to prevent dough from sticking to hands the dough should feel tacky. I find spraying my hands with the cooking spray helps prevent sticking to the hands as well.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts for 45 minutes or until doubled in size. (press 2 fingers into dough, if indention remains the dough has risen enough). Punch down, cover and allow to rest for 5 minutes.
Divide dough in half, place each one in a loaf pan coated with cooking spray. Cover and let rise again, in a warm place free from drafts for 45 minutes or until double in size.
Preheat oven to 400 degrees Fahrenheit.
Brush loaf tops with egg, springke with remiaing sunflower seeds, sesame seeds and 3/4 teaspoon black peppercorns and 3/4 teaspoon green peppercorns (I would use less peppercorns when making again).
Bake at 400 degrees Fahrenheit for 35 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove loaves from pans and cool on wire racks.
Cooking Light recommends cutting each loaf into 8 slices, I found this to be rather thick, and sliced thinner.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	414.55 Kcal (1736 kJ)
Calories from fat	53.5 Kcal
		% Daily Value*
Total Fat	5.94g	9%
Cholesterol	24.44mg	8%
Sodium	475.9mg	20%
Potassium	163.68mg	3%
Total Carbs	78.2g	26%
Sugars	8.74g	35%
Dietary Fiber	3.79g	15%
Protein	13.86g	28%
Vitamin C	0.2mg	0%
Iron	4.3mg	24%
Calcium	30.2mg	3%

Amount Per 100 g
Calories	232.16 Kcal (972 kJ)
Calories from fat	29.96 Kcal
		% Daily Value*
Total Fat	3.33g	9%
Cholesterol	13.69mg	8%
Sodium	266.52mg	20%
Potassium	91.67mg	3%
Total Carbs	43.79g	26%
Sugars	4.89g	35%
Dietary Fiber	2.12g	15%
Protein	7.76g	28%
Vitamin C	0.1mg	0%
Iron	2.4mg	24%
Calcium	16.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

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Recipe Tags

Weightwatchers Points

8

Points
11

PointsPlus

Good Points

saturated fat free,
low cholesterol

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