This recipe makes two beautiful loaves of bread. I know the instructions look long, but this was actually a pretty simple recipe to make. It's on the heavy side as far as bread goes and it's really good toasted! I got the original recipe out of a Kitchen-Aid cookbook, but I have altered it a bit.



Crunchy Whole Grain Bread
 
5 tsp active dry yeast
1/2-cup warm water ( 105º-115º )
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1 1/2 cups water
1/3-cup honey
1 tbsp salt
2 tbsp vegetable oil
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2 to 2 1/2 cups whole wheat flour, divided
1-cup white flour
1-cup quick oats
3/4 cup assorted, unsalted grains and seeds (sunflower, pumpkin, almonds, cashews, barley)
1/3 cup corn meal
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1 egg white
quick oats 

Dissolve yeast in ½ cup warm water in bowl of electric stand mixer., Let stand 5 minutes. Meanwhile, heat 1 ½ cups water, honey, salt, and oil in sauce pan until warm (115ºF-120ºF). Combine yeast and honey mixture.
Add 1-cup wheat flour and 1 cup white flour. Mix on low about 2 minutes. Gradually add oats, assorted grains + seeds, and cornmeal. Add remaining whole-wheat flour a ½ cup at a time, until dough begins to form a ball. Knead 7-10 minutes or until dough is smooth and elastic. (Slowly add extra flour if dough is not forming a ball.)

Place dough in greased bowl, turning to grease top. Cover; let rise in warm place for 1 ½ to 2 hours or until doubled in size.

Generously grease two loaf pans. Punch down dough. Divide in half. Shape each half into a loaf; place in pans. Cover; let rise in warm place for 1 hour or until doubled in bulk.

Heat oven to 375ºF. Lightly beat egg white. Brush tops of loaves with egg white. Sprinkle with oats. Bake 35-45 minutes or until loaves sound hollow when tapped. Remove loaf pans to wire rack to cool.