Breads Yeast: Wheat 14 by Recipe Cottage

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	Wheat 14

		Whole Wheat Bread Makes 1 loaf 4 - 4 1/4 cups unsifted whole wheat flour 1 pkg rapid rise dry yeast 1 1/2 tsp salt 1 3/4 warm water 1 Tbsp veg. oil 1 large egg white 1 tsp water 1 tsp sesame seeds 1 tsp sunflower seeds In a large bowl, combine 3 cups flour, the yeast and salt. Add warm water and oil. With a food processor or electric mixer, blend together until a soft dough forms. Switch to a wooden spoon and stir in enough of the remaining flour (about 3/4 cup) to make a stiff dough. Turn dough onto a lightly floured wooden board (tip: to keep it from sliding around place a slightly damp dish cloth under the board). Knead dough, working in more dough as necessary, until smooth and elastic - about 10 minutes. Shape into a ball. Oil the inside of a clean and dry large bowl, place dough in bowl and turn dough to bring oiled side up. Cover bowl with a clean, dry cloth and place in a warm dry place, away from drafts, until doubled in size (about 30 - 40 minutes). Grease a 9x5 inch loaf pan. You will know the dough is ready if you give it a wee poke and the indentation remains. Gently punch the dough down, shape into a loaf and place in the greased pan. Cover again and let rise in that same warm spot until it is again doubled in size (about 20 minutes). Heat oven to 400 deg.f. Beat egg white and water together and brush over top of loaf. Sprinkle top with the seeds. Bake loaf 30 - 35 minutes, until golden brown and sounds hollow when tapped on top.Remove from pan and cool on a rack.