Ingredients:

  • 1.5 cups warm water (105°F-115°F)
  • 2.25 tsp active dry yeast
  • 3 tbsp raw honey
  • 3.5 cups 100% whole wheat flour
  • 2 tbsp vital wheat gluten
  • 1.5 tsp fine sea salt
  • 3 tbsp melted unsalted butter
  • 2 tbsp rolled oats
  • 1 tbsp sunflower seeds
  • 1 tbsp flaxseeds
  • 1 large egg

Instructions:

  1. In a stand mixer bowl, whisk the warm water, honey, and yeast. Let it sit for 5–10 minutes until a foamy head forms. Stir in 1 cup of the whole wheat flour and let it sit for 20 minutes to jumpstart bran hydration (autolyse).
  2. Add the remaining 2.5 cups of flour, vital wheat gluten, salt, and melted butter. Using the dough hook, knead on low speed for 7–9 minutes until the dough is tacky and clears the sides of the bowl.
  3. Place the dough in a lightly greased bowl. Cover with a damp cloth and leave in a warm, draft-free spot for 1.5 to 2 hours until doubled in size.
  4. Gently punch down the dough and shape into a log. Place into a greased 9x5-inch loaf pan. Cover and let rise a second time for 30–45 minutes.
  5. Preheat oven to 350°F (175°C). Whisk the egg with 1 tsp water to create an egg wash. Brush the top of the loaf with the wash and sprinkle with oats, sunflower seeds, and flaxseeds.
  6. Bake for 35–40 minutes or until the crust is deep golden brown and the internal temperature reaches 190°F. Cool completely on a wire rack before slicing.