A wholesome and flavorful multigrain bread perfect for any occasion.
Warm the milk and molasses in a small saucepan over low heat until it reaches 105°F.
Use a thermometer to ensure the liquid is at the right temperature for activating the yeast.
Remove from heat, sprinkle the yeast on top, and let it sit until foamy, about 10 minutes.
If the yeast doesn't foam, it might be inactive; start over with fresh yeast.
In a mixing bowl, combine the all-purpose flour, whole wheat flour, oats, and salt.
Mix the dry ingredients thoroughly to ensure even distribution of the salt.
Whisk the egg into the yeast mixture and add it to the dry ingredients.
Make a well in the center of the dry ingredients for easier mixing.
Using a stand mixer with a dough hook, knead the mixture on medium speed until a smooth dough forms, about 6-8 minutes.
Add small amounts of flour if the dough is too sticky.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
Cover the bowl with a damp cloth to prevent the dough from drying out.
Punch down the dough, sprinkle with sunflower seeds, and knead to incorporate them evenly.
Knead gently to avoid overworking the dough.
Shape the dough into a loaf, place it in a greased loaf pan, and let it rise until doubled, about 30 minutes.
Ensure the dough fills the pan evenly for a uniform loaf.
Preheat the oven to 350°F.
Place the oven rack in the middle position for even baking.
Brush the top of the loaf with beaten egg white, then sprinkle with oats and sunflower seeds.
This step gives the bread a golden crust and decorative finish.
Bake the loaf for 40-45 minutes until golden brown and hollow-sounding when tapped.
Use a thermometer to check that the internal temperature reaches 190°F.
Cool the bread in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.
Allowing the bread to cool prevents it from becoming gummy when sliced.
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