Directions:
- In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.
- Transfer to the bowl of a mixer fitted with the dough hook. Add butter and remaining 1 3/4 cups plus 2 tablespoons water and 3 tablespoons honey. Whisk together all-purpose, whole-wheat, and rye flours with salt; add 3 cups to yeast mixture. Mix on low speed until smooth. Add remaining 3 1/4 cups flour mixture, 1 cup at a time. Add wheat berries, bulgur, 1/2 cup oats, 1/2 cup flaxseed, and 1/3 cup sunflower seeds; mix on low to combine. Continue mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball.
- Butter a large bowl. Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
- Let dough stand in a warm place until it doubled in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough and divide in half.
- Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds; press seam to adhere and pinch ends to seal. Place seam side down in loaf pan. Repeat process with remaining piece of dough.
- In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with remaining 2 tablespoons rolled oats, remaining 1 tablespoon flaxseeds, and remaining 2 tablespoons sunflower seeds.
- Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.
- Preheat oven to 450 degrees for conventional, 425 degrees for convection. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection).
- Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown and internal temperature reaches 205 degrees on an instant-read thermometer, about 45 minutes total. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 941.75 Kcal (3943 kJ) | ||
| Calories from fat | 186.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.68g | 32% | |
|---|---|---|---|
| Cholesterol | 20.35mg | 7% | |
| Sodium | 2408.16mg | 100% | |
| Potassium | 627.97mg | 13% | |
| Total Carbs | 163.68g | 55% | |
| Sugars | 14.42g | 58% | |
| Dietary Fiber | 20.93g | 84% | |
| Protein | 26.33g | 53% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 78.7mg | 437% | |
| Calcium | 119.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 249.61 Kcal (1045 kJ) | ||
| Calories from fat | 49.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.48g | 32% | |
|---|---|---|---|
| Cholesterol | 5.39mg | 7% | |
| Sodium | 638.29mg | 100% | |
| Potassium | 166.45mg | 13% | |
| Total Carbs | 43.38g | 55% | |
| Sugars | 3.82g | 58% | |
| Dietary Fiber | 5.55g | 84% | |
| Protein | 6.98g | 53% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 20.8mg | 437% | |
| Calcium | 31.8mg | 12% | |
* 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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