In the bowl of your stand mixer mix the water, oil, honey, and molasses and whisk together.
Sprinkle the yeast over the mixture and let sit for 5 minutes.
In the meantime mix the flour, wheat gluten, flax seeds, salt, pumpkin seeds, sunflower seeds, and hemp seeds in a separate bowl and mix together.
Add the yogurt to a measuring cup and fill to the 2/3 cup mark with whole milk and stir. Add the dry mixture and yogurt-milk mixture into the stand mixer bowl with the yeast mixture, mix on low speed for 15 minutes.
Liberally oil a bowl and pour the batter into it. Cover loosely with a cloth and set in a warm place for 45 minutes or until the dough has doubled in size.
Line a 9x5 loaf pan with parchment paper and brush it with oil. Scrape the dough into the pan and spread evenly. Brush with egg white and sprinkle with the seeds and rolled oats. Cover loosely again and set in a warm area for 45 more minutes. The dough should rise up the sides of the pan.
Preheat the oven to 350 degrees F.
Uncover the pan and spritz with water. Place in the center of the oven and bake for 40-45 minutes or until it has a firm crust and is well browned on the top.
Print Recipe
18 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?