This bread recipe was a prize winner at the 2005 Oregon State Fair. This recipe was not tested by Bob's Red Mill. High Fiber, Lactose Free, Low Cal, Low Fat, Low Sugar.
In large mixer bowl, dissolve yeast in warm water (105° - 115°F). Stir in sugar, salt, oil and three cups of flour. Beat vigorously two to three minutes, scraping sides of bowls occasionally. Add remaining flours and 1/3 cup 10 grain cereal to make a stiff dough. Adjust water or flour until desired consistency if necessary. Allow dough to rest 10 minutes and stir down. Repeat resting and stirring down four more times.
Meanwhile, grease two large baking sheets or line with parchment paper and set aside. Turn dough out onto floured surface; knead only enough to coat with flour (two or three times) so it can be handled. Divide in half, roll each into a 12 x 9-inch rectangle and roll up each from the long side like a jellyroll. Pinch seams to seal. Baste each loaf with beaten egg and coat with the two cups 10 grain cereal and sunflower seed mixture. (Cereal can be placed on wax paper or in an oblong baking dish for ease in coating. There may be cereal left over.)
Place loaves on baking sheets. With a very sharp knife, make three diagonal cuts on the top of each loaf. Cover and let rise at room temperature until nearly doubled in size (about 30 - 45 minutes). Preheat oven to 375°F. Bake 25 - 30 minutes or until nicely browned. Remove from baking sheet and cool on racks.
