Seeded Cracked Wheat Bread

2          cups    warm water

1/2       cup      cracked wheat or bulgur

2          tbsp     active dry yeast (or 2 packages)

1/3       cup      honey

1/4       cup      canola oil

1/2       cup      sunflower seeds

1/3       cup      shelled raw pumpkin seeds

1/4       cup      raw flax seeds

1          tbsp     each sesame and poppy seeds

1          tbsp     salt

1/2       cup      spelt flour (or whole wheat flour)

3-1/4    cups    (approx) bread flour

Topping:

1                      egg, lightly beaten

1          tbsp     sesame seeds

In large bowl, pour warm water over cracked wheat. Let stand for 15 minutes. Sprinkle yeast over. Let stand for 15 minutes or until frothy.

Using wooden spoon, stir in honey, oil, sunflower seeds, pumpkin seeds, flax and sesame and poppy seeds and salt. Stir in spelt flour and 1-1/2 cups of the bread flour. Gradually stir in remaining bread flour, ½ cup at a time, until soft, slightly sticky dough is formed.

Transfer dough to lightly floured work surface. Sprinkling surface with extra floured as needed to prevent dough from sticking, knead dough for 8 to 10 minutes or until soft and supple and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap and let rise in warm, draft free area until doubled in size, 1-1/2 to 2 hours.

Punch down dough. Divide in half; shape into rectangles and fit into two lightly greased 8-1/2 – x 5-1/2 – inch loaf pans. Cover loosely with plastic wrap and let rise in warm draft free area until doubled in size, about 45 minutes.

Preheat oven to 375F.

Brush tops with lightly beaten egg; sprinkle with sesame seeds.

Bake in centre of preheated oven for 30 to 35 minutes or until breads are golden brown and sound hollow when tapped.