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Once well kneaded, the dough is shaped into two loaves, rolled, and sealed. Martha recommends brushing the tops with an egg white mixed with water—no yolk—to help adherence of toppings like oats and sunflower seeds, which lend a decorative and rustic appearance. The loaves undergo a second rise until doubled in size, about an hour.
Baking
Baked at a high temperature of 450°F, then reduced to 400°F, the multigrain loaves bake for approximately 45 minutes. The result is a dense, flavorful bread with a shiny crust—perfect for hearty sandwiches or toasting that highlights its complex flavors.