In a large bowl of a stand mixer add water and honey. Sprinkle yeast on top. Let sit for 5 minutes.
2 ½ cups warm water, 4 ½ teaspoons active dry yeast, ¼ cup honey
Stir in cracked wheat, wheat germ, flax seeds and oats.
1 cup cracked wheat, 1 cup old fashioned oats, ½ cup wheat germ, ½ cup flax seeds
Add oil, salt and vital wheat gluten. Mix on low speed.
½ cup canola oil, 1 tablespoon salt, ¼ cup vital wheat gluten
Add 1 cup of flour and sunflower seeds. Continue adding flour one cup at a time, mixing between each cup. You might not need all the flour. Once you've added 4 cups, begin adding a bit more until the dough comes together but isn't too dry.
4- 4½ cups white whole wheat flour, 1 cup raw sunflower seeds
Knead by hand for 8-10 minutes
Remove dough to a greased bowl. Cover with plastic wrap or a clean dry towel.
Let rise until doubled, approximately 1 ½ hours.
Lightly punch dough down and place on a clean surface.
Divide dough in half. Shape into loaves and place in a greased bread pan.
Preheat oven to 400°F
Cover and let rise for at least 30 minutes until loaf is about 1 inch over the top of the pan.
Mix egg white together with water. Brush over the top of loaves and sprinkle with oats.
1 egg white, 1 tablespoon water, ¼ cup oats
Bake in a preheated 400°F degree oven for 35-40 minutes.
Remove bread from pan within 5 minutes after baking.
Let bread fully cool on a baking rack before slicing.
Notes
This is a very dense dough. You may need to use a spatula to push the dough down so it blends together.
You may not need to add all the flour. Add just enough so the dough is no longer sticky.
I hand knead this dough, because it is so dense.
Rising time will vary depending on your ingredients and the temperature in your kitchen
For best results, allow bread to fully cool before slicing