- 2 cups whole wheat flour
- 1 envelope dry yeast
- 1 1/2 cups milk
- 1/4 cup honey
- 1 tablespoon sesame or vegetable oil
- 1 egg, separated
- 1/2 cup cracked wheat
- 2 teaspoons salt
- 1 3/4 cups (about) unbleached all purpose flour
- 1/2 cup salted shelled sunflower seeds
- 2 1/2 tablespoons sesame seeds
- 1 tablespoon water
- 2 teaspoons chopped pecans
- 2 teaspoons rolled oats
- 2 teaspoons caraway seeds
- 2 teaspoons fennel seeds
- 2 teaspoons poppy seeds
- 2 teaspoons sesame seeds
- Also called bulgur, available at natural foods stores and supermarkets.
- Combine 1 1/2 cups whole wheat flour and yeast in large bowl. Heat milk, honey and sesame 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 egg yolk, remaining 1/2 cup whole wheat flour, cracked wheat and salt. Mix in enough all purpose flour 1/2 cup at a time to form soft, slightly sticky dough. Knead on lightly floured surface until smooth and elastic, adding more all purpose flour if very sticky, about 10 minutes.
- Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 3/4 hours.
- Grease cookie sheet. Punch dough down. Mix in sunflower seeds and 2 1/2 tablespoons sesame seeds. Turn dough out onto lightly floured surface and knead until smooth. Divide dough in half. Pat each half into 1 1/2-inch-thick round. Place on prepared sheet. Cover and let rise in warm draft-free area until almost doubled, about 1 1/4 hours.
- Preheat oven to 375&F. Using sharp knife, cut 1/8-inch-deep, 1-inch-diameter circle in center of one round. Starting at outside of circle, cut 1/8-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 white with 1 tablespoon water. Brush over loaves. Sprinkle pecans in center of each loaf. Sprinkle oats, caraway seeds, fennel seeds, poppy seeds and 2 teaspoons sesame seeds into divided spaces.
- Bake until loaves are brown and sound hollow when tapped on bottom, about 50 minutes. Transfer to racks and cool slightly. Serve bread warm or at room temperature.