Triple-Seed Wheat Bread

Makes 1 loaf (16 slices)

1 cup + 1 Tbsp. water 2 Tbsp. margarine, butter, or spread*, softened 2 Tbsp. sugar 1½ tsp. salt 1½ cups Gold Medal Better for Bread bread flour 1½ to 2 cups Gold Medal whole wheat flour 1½ tsp. poppy seed 1½ tsp. sesame seed 1 tsp. fennel seed 2 tsp. bread machine yeast 1 egg white, beaten 1 tsp. poppy seed 1 tsp. sesame seed 1 tsp. fennel seed

Measure carefully, placing all ingredients except egg white and 1 tsp. each poppy seed, sesame seed, and fennel seed in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Remove dough from pan, using lightly floured hands. Cover and let rest for 10 minutes on a lightly floured surface. Grease a large cookie sheet. Roll dough into rope, about 20 inches long. Place on cookie sheet. Curl each end of rope in the opposite direction to form a coiled "S" shape. Cover and let rise in a warm place for 30 to 40 minutes or until almost double. Heat oven to 375°F. Brush egg white over dough; sprinkle with 1 tsp. each poppy seed, sesame seed, and fennel seed. Bake for 20 to 25 minutes or until loaf is golden brown and sounds hollow when tapped. *If using spread, use only stick that has more than 65% vegetable oil. Be creative and use other seeds to top this bread. Try a tsp. of dill or celery seed for the poppy seed; or anise, cardamom, or caraway seed for the fennel seed. Provided by General Mills

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