Multigrain Yeast Bread - cooking recipe

Ingredients

1 1/2 cups nonfat milk
1/4 cup dark molasses
2 1/2 teaspoons active dry yeast
2 cups all-purpose flour, plus
additional all-purpose flour, as needed
1 cup whole wheat flour
1/2 cup rolled oats, plus
1 tablespoon rolled oats
1 1/2 teaspoons kosher salt
1 large egg, seperated
1/3 cup hulled unsalted roasted sunflower seeds, plus
1 tablespoon hulled unsalted roasted sunflower seeds

Preparation

In a small saucepan over low heat, combine the milk and molasses.
Heat to 105 degrees Fahrenheit.
Remove from heat and sprinkle yeast on top; allow to stand until foamy, about 10 minutes.
Fit the mixer with the paddle and stir together the 2 cups all-purpose flour, whole-wheat flour, 1/2 cup rolled oats and 1 1/2 teaspoons salt.
Whisk the egg yolk into the yeast mixture and add to the bowl.
Beat on medium speed until a sticky dough forms.
Continue to beat, adding small amount of all-purpose flour until the dough comes together into a smooth ball.
Fit the mixer with the dough hook and knead on medium speed until smooth and elastic, 6 to 8 minutes; add additional all-purpose flour as needed to reduce stickiness.
Form the dough into a ball and place in a lightly oiled bowl turning to coat with oil.
Cover the bowl with towel and allow to rise in a warm place until doubled, about 1 hour.
Lightly oil a 9 x 5 inch loaf pan.
Punch the dough down and let rest for 10 minutes.
Turn dough onto a lightly floured work area and sprinkle with 1/3 cup sunflower seeds.
Knead the dough until the seeds are evenly distributed.
Roll the dough into a 12 by 7 inch rectangle and beginning on the short side, roll up loosely and pinch the seam to seal.
Place seam side down in prepared pan, cover and allow to rise until doubled, aproximately 30 minutes.
While the dough is rising, preheat oven to 350 degrees Fahrenheit.
In a small bowl, lightly beat the egg white with 2 tablespoons of water.
Brush the top of the loaf with egg mixture and sprinkle with remaining tablespoon of rolled oats and sunflower seeds.
Bake until the top is golden and hollow sounding when tapped, about 40 to 45 minutes.
Cool in pan for 5 minutes then turn out onto a wire cooling rack and cool completely before slicing.