2¼ tsp. (1 package) active dry yeast
2 tsp. plus ⅓ cup sugar
⅓ cup vegetable oil
1 tsp. salt
3¼ cups all-purpose flour
½ cup unsalted sunflower seeds plus 1 T. for top
¼ cup flax seeds
1 beaten egg white
In a huge bowl or stand blender, consolidate the warm water, yeast, and 2 tsp. sugar. Put aside until bubbly, around 10 minutes. Include ⅓ container sugar, oil, salt, seeds, and give or take half the flour and blend until decently consolidated. Keep including flour a bit at once until the mixture pulls far from the side of the dish. Turn out batter onto a clean, floured surface and manipulate for around 8 to 10 minutes, including extra flour, if essential, to keep the batter from stayin
Place the dough in a large greased bowl and turn the dough so all sides are coated. Cover with a towel and let rise until double, about 2 hours. Punch down the dough and knead again for 1 minute. Loaf up and place the dough into a greased loaf pan.
Cover with a towel and let rise again until almost double, about 1 hour. Preheat oven to 375°. Brush top of bread with the beaten egg white and sprinkle 1 tablespoon sunflower seeds on top. Bake 35 to 40 minutes or until done. Immediately turn out the bread onto a rack to cool completely.
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