Multigrain Bread

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Ingredients

1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
2 1/4 cups warm water (110 degrees)
3 tablespoons plus 2 teaspoons maple syrup
4 tablespoons Earth Balance, melted, plus more for bowl, pans, and brushing
3 cups whole-wheat flour
1 cup rye flour
2 cups all-purpose flour, plus more for surface and dusting
3 tablespoons vital wheat gluten
4 teaspoons coarse salt
1/3 cup bulgur
1/2 cup rolled oats
1/4 cup flaxseeds
1/4 cup raw sunflower seeds
Splash of almond milk

Directions

Soak 1/3 cup bulgur in 1/2 cup warm water for 20 minutes; set aside. Sprinkle yeast over 1/2 cup water. Add 2 teaspoons maple syrup. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add earth balance and remaining 1 1/2 cups water and 3 tablespoons maple syrup. Whisk flour with salt and vital wheat gluten; add 3 cups to yeast mixture. Mix on low speed until smooth. Mix in soaked bulgur, 1/2 cup rolled oats, 1/4 cup flaxseeds, and 1/4 cup raw sunflower seeds. Add remaining 3 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.

Knead dough on a floured surface (or with a dough hook in a mixer) until smooth and elasticy but still slightly tacky, about 7 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.

Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with almond milk, not butter, and sprinkle with oats and sunflower seeds. Dab tops with more almond milk to help adhere. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.