In a small bowl combine: 1 1/4 cups warm water, 1 tablespoon active dry yeast and a pinch of sugar.
In another bowl: 1 1/4 cups warm buttermilk, 1/4 cup honey, 2 tablespoons molasses and 2 tablespoons unsalted butter.
In a large bowl: 1 cup whole wheat flour, 1 cup rolled oats, 3/4 cup raw sunflower seeds, 1 tablespoon of salt. Add the buttermilk mixture, yeast and 1 large egg at room temperature. Beat hard for 3 minutes. Add the flour (4-5 cups unbleached all purpose) 1/2 a cup at a time until dough is soft and clears the side of the bowl.
Knead about five minutes, dusting with flour 1 tablespoon at a time if needed.
Place in a greased bowl, turning to coat and covering with plastic wrap. Let rise until doubled, about 1 1/2 hours at room temp.
Gently deflate the dough, you can either shape into three free form loaves (baked on a cookie sheet) or two regular loaves. Let rise in the pan until doubled, about 30 minutes. Brush with rich egg glaze (1 egg, about 2 tablespoons of milk/water), and sprinkle with oats.
Twenty minutes before baking preheat oven to 375 F. Bake 35-40 minutes.
I forgot to add the oats, and quickly threw on a few at the last minute...as you can see they didn't stick ;)
Delicious bread anyway!
