Herbed Whole Wheat Bread with Sunflower & Sesame Seeds

Directions

Combine 1½ cups whole wheat flour and yeast in large bowl.

Heat milk, honey and olive oil in heavy large saucepan over medium heat to 115&F., stirring occasionally.

Remove saucepan from heat. Add milk mixture to dry ingredients. Stir in eggs, remaining ½ cup whole wheat flour, cracked wheat, dried herbs and salt.

Mix in enough all purpose flour ½ cup at a time to form soft, slightly sticky dough.

Knead on lightly floured surface until smooth and elastic, 10 minutes, adding more all purpose flour if very sticky, will use about 1 ⅔ cups all purpose flour in total.

Lightly oil large bowl.

Add dough, turning to coat entire surface or you can use cooking spray. Cover bowl with kitchen towel or plastic wrap.

Let dough rise in warm draft-free area until doubled in volume, 1 to 1½ hours.

Coat cookie sheet with cooking spray. Punch dough down.

Mix in sunflower seeds and 3 tablespoons sesame seeds.

Turn dough out onto lightly floured surface and knead until smooth.

Divide dough into half. Pat each half into 1½-inch-thick round.

Place on prepared sheet. Cover and let rise in warm draft-free area until almost doubled, another 1 to 1¼ hours.

Preheat oven to 375℉ (190℃).

Using sharp knife, cut ⅛ inch-deep, 1-inch-diameter circle in center of one round.

Starting at outside of circle, cut ⅛ inch-deep slit to edge of loaf.

Repeat 4 more times, spacing evenly apart and dividing bread into fifths.

Repeat with second loaf. Beat egg with ½ tablespoon water.

Brush over loaves.

Sprinkle pecans in center of each loaf.

Sprinkle oats, caraway seeds, fennel seeds, poppy seeds and 3 teaspoons sesame seeds into divided spaces.

Bake until loaves are brown and sound hollow when tapped on bottom, 40 to 50 minutes.

Transfer to racks and cool slightly.

Serve warm or cool.