- 1 ¼ to 1 ⅜ cups water
- 2 tablespoons oil
- 2 tablespoons liquid honey
- ¾ teaspoon salt
- 1 cup white bread flour
- 1 ½ cups whole wheat bread flour
- 3 tablespoons vital wheat gluten
- ¼ cup old-fashioned oats (not instant)
- ¼ cup wheat bran
- ¼ cup bulgur
- ¼ cup sunflower seeds
- 2 teaspoons active dry yeast
- (a big handful of dried cranberries)
- (extra sunflower or pumpkin seeds for the topping)
Add all ingredients to the bread machine, except for the cranberries and the extra seeds. Set the machine on the dough setting and start.
At the end of the first kneading, add the dried cranberries.
When dough is ready, remove from pan and knead a few times on a floured surface. Shape into a long, narrow roll, and place on a buttered (and sprinkled with cornmeal if you like) baking sheet. Cover with plastic wrap or damp dish towel, and put in a warm place to rise again until doubled in bulk,about 25 minutes or so. Poke the risen bread with a finger: if the indent stays, the bread is ready to bake, if it bounces back out, give it another few minutes to rise.
Preheat the oven to 425F, and place a pan of water onto the bottom of the oven if you like crisp crust.
Brush the top of the bread with a wash (milk, water, beaten egg, butter), and gently put the seeds onto the loaf. You can make a few shallow slashes with a very sharp knife, or a few snips with sharp kitchen scissors.
Bake for approximately 25 minutes. Loaf is done when it reaches 200F inside.