Lynn's Seedy High Protein Sprouted Grain Bread

Liquids:
1 2/3 cup Milk, nonfat (skim milk)
2 tbsp Butter, salted
2 tbsp Honey
1 1/2 tsp Salt
1 large Egg, beaten (reserve about 1 Tbsp for topping)
Flours:
1 cup Bulk Barn High Protein Sprouted Grain flour
2 1/2 cup Flour, White unbleached
Seedy Mix:
1/4 cup Sunflower Seeds
1/4 cup Natural raw pumpkin seeds
2 tbsp Sesame Seeds
1/4 cup Oatmeal [PC Organic Quick Oats]
2 tbsp Bob's Red Mill Organic Quinoa
2 tbsp ground Flaxseed
Gluten and Yeast:
1 tsp vital wheat gluten
1 1/4 tsp Fleischmann's Bread Machine Yeast

Bread making takes about 3 hours from start to finish, using a bread machine to knead and prepare the dough, but at least two hours of that is waiting for the bread to rise.

Add ingredients into bread making machine in order - liquids, flours, 1/2 the seedy mix, then vital gluten (the high protein flour won't rise properly without help) and yeast.
Choose 'Dough" cycle
When cycle ends, knead in the remaining seedy mix except for a few tablespoons reserved for topping. Make sure the seeds are evenly distributed and the are no air holes in your dough.
Place in an oiled 9x13 loaf pan, brush with reserved beaten egg and top with remainder of the seedy mix. Cover with a warm, moist cloth in a warm, draft free place to rise a second time. Let rise until doubled in size - about 45 minutes to 1 hour. Bake for about 25 minutes in a 350F oven (on convection setting if you have it) until browned and hollow sounding when tapped. Brush with melted butter (optional) Let cool before slicing.

Serving Size: Cut thin, one 2 1/2 lb loaf makes about 18 slices