Multigrain Oatmeal Bread

Occasionally I pick up healthy multigrain and seeds breads at various markets and bakeries. The density of these loaves is perpetually disappointing. Although I bake with yeast for many years now,  tackling home made multigrain and seeds breads has been on my to do list for awhile. This particular recipe yields such a light and airy loaf that I can see pairing it perfectly at any meal during the day. A toasted slice of multigrain oatmeal with a homemade jam or marmalade in the morning, or a freshly baked slice with a vibrant yolk fried egg for dinner at night, or paired with avocado and alfalfa sprouts or arugula on a picnic lunch.
You might have already caught my previous Marbled Rye Bread and Cinnamon Buns in this collaboration series with Red Star Yeast.  I was browsing around the internet, mostly watching bread forming techniques, in French, which I don't understand, but from intonation and body language I could comprehend the essence of the tips and techniques.
Fortunately, Red Star Yeast has a series of How to Bake Videos with useful tips and sound advice. Watch these videos and check out Red Star Yeast on the Food Network Unwrapped, a fascinating episode.
Check out the original recipe link below for comparison's sake. I like to keep my dough super moist so I didn't need as much flour. I also used larger baking loaf pans, 9 1/4 X 5 1/2 X 2 3/4, as they were the ones I had in my cupboards. The dough rose beautifully and filled up all the nooks and crannies of the pan.
Multigrain Oatmeal Bread
adapted from Red Star Yeast recipe

1/2 cup sugar
1/2 cup warm water
4+1/2 tsp Active Dry Yeast (two 1/4oz packets )
1 1/4 cups boiling water
3/4 cup quick-cooking rolled oats
1/4 cup cracked wheat
1/4 cup vegetable oil
1 tsp salt
1/4 cup flax seeds
1/4 cup sunflower seeds
2 large eggs, lightly beaten
1 cup whole wheat flour
2 cups bread flour

1 large egg, lightly beaten
3 TBSP quick-cooking rolled oats
2 TBSP flax seeds

1. In small bowl, dissolve 1 tsp sugar in warm water. Stir in Active Dry Yeast; let stand for 10 minutes, or until foamy. 

2. In a mixer bowl, combine remaining sugar, boiling water, rolled oats, cracked wheat, oil and salt; let stand for 20 minutes. Stir in yeast mixture, flax seeds, sunflower seeds and whisk the eggs in with an egg beater.
3. With a rubber spatula, incorporate in the whole wheat flour and 2 cups of bread flour. Attach the hook attachment of the mixer and knead on low setting  for 7-10 minutes or until smooth and elastic, adding more flour if necessary.
4. Lightly grease the mixer bowl, turning the dough to coat all over. Cover with plastic wrap; let rise in warm draft-free place for 1 hour.
5. Grease two 8 x 4-inch (1.5 L) loaf pans; set aside.
6. Punch down dough; turn out onto lightly floured surface. Divide dough in half; knead each portion into ball. Using rolling pin, gently roll each into rectangle the length of loaf pan. Roll up into cylinder; pinch along bottom to seal. Fold each end of loaf in and pinch to seal. Place into prepared pans. Cover and let rise in warm draft-free place for about 1 hour or until doubled in bulk.
7. Brush egg over loaves, sprinkle with topping of rolled oats and flax seeds. Bake in center of 375°F (190°C) oven for about 30-35 minutes or until loaves are golden brown and sound hollow when tapped on bottom. Remove from pans; let cool on racks.