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Multigrain bread


1½ tsp active dry yeast
2½ cups warm water (110°C)
3 tbsp plus 2 tsp honey
4 tbsp unsalted butter, melted, plus more for bowl, pan and brushing
3 cups whole-wheat flour
1 cup rye flour
3 cups all-purpose flour, plus more for surface and dusting
4 tsp coarse salt
1/3 cup bulgur
½ cup rolled oats
¼ cup flaxseeds
¼ cup raw sunflower seeds
1 egg white

1. Preheat oven to 250°C.
2. Soak 1/3 cup bulgur in ½ cup warm water for 20 minutes; set aside.
3. Sprinkle yeast over ½ cup water.
4. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.
5. Transfer to a mixing bowl. Add butter and remaining 1½ cups water and 3 tablespoons honey.
6. Whisk all the flour with the salt; make a well in 3 cups of the flour/salt and add the yeast mixture. Mix with a wooden spoon until smooth.
7. Mix in soaked bulgur, rolled oats, flaxseeds and sunflower seeds.
8. Add remaining 4 cups flour, 1 cup at a time, using your hands to bring the dough together into a slightly sticky ball.
9. Butter a large bowl.
10. Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball.
11. Transfer to prepared bowl; cover with plastic wrap. Let dough stand in a warm (30°C) place until it doubles in volume (it should spring back when pressed), about 1 hour.
12. Butter two 10cm x 20cm loaf pans.
13. Punch down dough; divide in half. Shape one dough into a 20cm-long rectangle. Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough.
14. Brush tops of loaves with egg wash (beaten egg white mixed with water), not butter, and sprinkle with oats and sunflower seeds. Dab tops with egg wash to help adhere. Drape loaves with damp tea towels.
15. Let stand, in a warm draught-free place until dough rises about 2 centimetres above tops of pans, 45 minutes to 1 hour.
16. Reduce oven temperature to 200°C. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes.
17. Turn out loaves immediately onto wire rack. If left in pan, the loaf will sweat and the crust will become soft. Enjoy warm.

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