Herbed Whole Wheat Bread with Sunflower and Sesame Seeds

• 1 envelope yeast, active dry 2 1/4 teaspons
• 2 cups whole wheat flour
• 1 1/2 cups milk, 1%
• 3 tablespoons honey
• 1 1/2 tablespoons olive oil
• 2 large eggs lightly beaten
• 1/2 cup cracked wheat (bulgur)
• 1/2 teaspoon basil dried
• 1/2 teaspoon oregano dried
• 2 teaspoons salt
• 123 cups flour, all-purpose
• 1/2 cup sunflower seeds lightly toasted
• 3 tablespoons sesame seeds lightly toasted
• 1 tablespoon pecans chopped
• 1 large eggs
• 1/2 tablespoon water
• 1 tablespoon rolled oats
• 3 teaspoons fennel seeds
• 3 teaspoons caraway seeds
• 3 teaspoons poppy seed
• 3 teaspoons sesame seeds

1. Combine 1 1/2 cups whole wheat flour and yeast in large bowl.
2. Heat milk, honey and olive oil in heavy large saucepan over medium heat to 115&F., stirring occasionally.
3. Remove saucepan from heat.
4. Add milk mixture to dry ingredients.
5. Stir in eggs, remaining 1/2 cup whole wheat flour, cracked wheat, dried herbs and salt.
6. Mix in enough all purpose flour 1/2 cup at a time to form soft, slightly sticky dough.
7. Knead on lightly floured surface until smooth and elastic, 10 minutes, adding more all purpose flour if very sticky, will use about 1 23 cups all purpose flour in total.
8. Lightly oil large bowl.
9. Add dough, turning to coat entire surface or you can use cooking spray.
10. Cover bowl with kitchen towel or plastic wrap.
11. Let dough rise in warm draft-free area until doubled in volume, 1 to 1 1/2 hours.
12. Coat cookie sheet with cooking spray.
13. Punch dough down.
14. Mix in sunflower seeds and 3 tablespoons sesame seeds.
15. Turn dough out onto lightly floured surface and knead until smooth.
16. Divide dough into half.
17. Pat each half into 1 1/2-inch-thick round.
18. Place on prepared sheet.
19. Cover and let rise in warm draft-free area until almost doubled, another 1 to 1 1/4 hours.
20. Preheat oven to 375F (190C).
21. Using sharp knife, cut 18 inch-deep, 1-inch-diameter circle in center of one round.
22. Starting at outside of circle, cut 18 inch-deep slit to edge of loaf.
23. Repeat 4 more times, spacing evenly apart and dividing bread into fifths.
24. Repeat with second loaf.
25. Beat egg with 1/2 tablespoon water.
26. Brush over loaves.
27. Sprinkle pecans in center of each loaf.
28. Sprinkle oats, caraway seeds, fennel seeds, poppy seeds and 3 teaspoons sesame seeds into divided spaces.
29. Bake until loaves are brown and sound hollow when tapped on bottom, 40 to 50 minutes.
30. Transfer to racks and cool slightly.
31. Serve warm or cool.

yeast, whole wheat flour, milk, honey, olive oil, eggs, cracked wheat, basil, oregano, salt, flour, sunflower seeds lightly, sesame seeds lightly, pecans, eggs, water, rolled oats, fennel seeds, caraway seeds, poppy seed, sesame seeds

Taken from recipeland.com/recipe/v/herbed-whole-wheat-bread-sunflo-50518 (may not work)