1 1/2 cups (6 3/8 ounces) unbleached All-Purpose Flour
1 1/2 cups (6 ounces) whole wheat flour
3/4 cup oat flour or ground oatmeal
1/3 cup (1 ounce) flax flour (finely ground flaxseed)
1/4 cup dry milk
1 tablespoons (7/8 ounce) sugar
1 1/2 teaspoons salt
2 teaspoons instant yeast
1 3/4 cups (14 ounces) lukewarm water
1 tbsp olive oil
1 egg white, lightly beaten
Artisan Bread Topping, or the seeds of your choice
To make the dough: Combine all of the dough ingredients, mixing and kneading to form a smooth, sticky dough. Cover the dough, and let it rise for about an hour; it should become puffy.
Divide the dough in half, and shape each half into a 10-inch oval loaf. Sprinkle baking stone with cornmeal and place the loaves on the baking stone. Cover and allow the loaves to rise for about 60-90 minutes, or until they’ve increased in size by about one-third. Just before baking, brush with a lightly beaten egg white, then sprinkle with seeds. Slash each loaf diagonally three times.
Alternatively, add ingredients into your breadmachine pan according to manufacturer’s instructions on dough setting. When cycle is finished, follow previous instructions from second rise.
Bake the loaves in a preheated 400°F oven for 25 to 30 minutes, or until the interior registers 200°F on an instant-read thermometer. Remove the bread from the oven, and transfer it to a rack to cool. Yield: 2 loaves.
Adapted from King Arthur Flour