Multigrain Health Bread

1/2 cup warm water

2 teaspoons yeast

2 tablespoons honey

1 cup all-purpose flour

1 cup whole-wheat flour

1/2 cup rye flour

1/2 cup soy flour

1/2 to 3/4 cup sunflower seeds

1 cup whole milk

2 tablespoons butter

1 teaspoon salt

Extra all-purpose flour (for sprinkling)

Vegetable oil (for the bowl)

1 egg white (to glaze)

1 recipe seed blend (see below)

1. In a small bowl, combine the water, yeast, and 1/2-teaspoon of honey.

2. In another large bowl, combine the all-purpose, whole-wheat, rye, and soy flours. Stir in the sunflower seeds.

3. In a saucepan, heat the milk and the butter until the butter melts and the milk is lukewarm. Cool until the mixture is tepid. Add the yeast mixture, salt, and remaining honey. Stir to combine.

4. Add the milk mixture to the flour mixture and stir with a wooden spoon until blended. The mixture will be sticky.

5. Add 1/4-cup extra all-purpose flour to the dough, and with your hand fold the flour in until it is incorporated. Add enough additional flour, a few tablespoons at a time, to make a mixture that can be kneaded.

6. Turn the dough out onto a floured counter and knead it for about 6 minutes or until it is pliable. Add only enough flour to keep the dough from sticking to the counter.

7. Oil a large bowl. Place the dough in the bowl, cover with plastic wrap and let rise for about 1 hour.

8. Punch down the dough. Shape the dough into a round, place it on a greased baking sheet, cover it, and let it rise again for 1 hour.

9. Set the oven at 350 degrees.

10. In a bowl, beat the egg white until foamy. Brush the loaf with the white, and sprinkle with the seed mixture. Gently brush more egg white on the seeds.

11. Bake the bread for 30 to 35 minutes or until a knife pierced into the bottom of the bread comes out clean.