Directions:

In the PM

Put 2 1/2 C warm water, 2 heaping tsp yeast in a bowl. Stir with whisk, set aside for 5-10 minutes.

Put 4 C I bleached white flour in large bowl.

Mix yeast mixture with flour. Add a little water to make it somewhat sticky.

Cover with plastic wrap to sit overnight at room temperature.

In the AM

Add 2 1/2 C ice water ( let sit a bit first ). Add 1 tsp salt and mix in.

Add:
1/4 C sunflower kernels ( rinsed, optional )
1/4 C pumpkin seeds ( optional )
1/2 C oatmeal
1/2 C whole wheat flour
1/2 wheat germ
1/2 C flax seed
1/2 C whole wheat bran
1/2 C unbleached white flour

Stir and pour out onto floured surface.
Knead 10 minutes.
Spread olive oil in bowl. Place dough in bowl ( turn so both sides covered ).
Cover with plastic wrap and let rise for 2-3 hours.
Dump on floured surface. Cut in half. Form 2 balls.
Place on 2 greased cookie sheets.
Brush with scrambled egg white. Sprinkle with sesame seeds.
Set oven to 450 degrees. Wait 30 minutes, then turn to 425 degrees.
Bake for 34 minutes. Turn onto cooling rack.