Multigrain and Seed Bread

Directions

1. 1
   In a saucepan heat enough water to cover the seeds, to a boil.
2. 2
   Pour over sunflower seeds and let sit in the refrigerator overnight.
3. 3
   Combine yeast and milk into a Kitchen Aid bowl, or other dough mixing bowl.
4. 4
   Add all other ingredients, starting with the bread flour, then everything else on top.
5. 5
   Mix with dough hook on low.
6. 6
   Develop gluten with machine on medium for approximately 13 to 15 minutes until dough is smooth and springs back when touched.
7. 7
   Turn dough out into a lightly oiled bowl, cover with a kitchen towel or plastic wrap and allow to rise for 1 1/2 hours or until doubled in bulk.
8. 8
   Punch down dough and let relax for 10 to 15 minutes.
9. 9
   Divide it into two pieces.
10. 10
    Form pieces into loaf shapes.
11. 11
    Place in loaf pans.
12. 12
    Allow to rise for another 45 minutes to 1 hour.
13. 13
    Eggwash each loaf and with a sharp knife score top.
14. 14
    Bake in a 350 degree F oven until golden brown and bottom when rapped sounds hollow; approximately 30 to 40 minutes.