Seeded Whole Wheat Sandwich Bread

Method

1. In a small bowl, combine 1/2 cup of the warm water, the maple syrup (or sugar), and the yeast. Stir and let it sit for 5 minutes until frothy.
2. In a stand mixer bowl, whisk together the spelt flour and white flour with the salt. Add the yeast mixture, the 2 tablespoons of non-dairy yogurt, the remaining 1 cup of warm water, the 1 tablespoon oil (or extra yogurt), and the flax seeds. Knead with the dough hook for 3 to 5 minutes until smooth. If the dough seems too sticky, add a little extra white flour.
3. Transfer the kneaded dough to a large, lightly oiled bowl. Cover with a clean towel and let it rise in a warm place until doubled in size, about 1 hour.
4. While the dough rises, toast the millet in a dry skillet over medium heat for 1 minute, then add the sesame seeds and continue toasting for another minute. Remove from heat and set aside.
5. Punch down the risen dough. Add half of the toasted millet-sesame mixture, 1.5 tablespoons of oats, and 1.5 tablespoons of sunflower seeds. Knead briefly to incorporate.
6. Shape the dough into a fat rectangle on a lightly floured surface. Roll it up tightly like a jelly roll and pinch the seam to seal. Place the loaf seam-side down in a 9-inch bread pan lined with parchment paper. Spray the top generously with water and let it rise in a warm place for 20 minutes.
7. Prepare the cornstarch wash: In a small saucepan, whisk the cornstarch with 1/2 cup of water. Heat over medium heat, stirring constantly, until the mixture thickens into a gel-like sludge. Remove from heat.
8. Brush the cornstarch wash liberally over the risen loaf. Sprinkle the remaining millet-sesame mixture, oats, and sunflower seeds on top, pressing them gently into the dough. Spray lightly with water, then with a little oil. Let rise for another 10 minutes.
9. Preheat the oven to 375°F. Bake the loaf for 30 minutes.
10. Reduce the oven temperature to 350°F. Tent the bread loosely with a piece of parchment paper and bake for another 10 to 15 minutes. Let the bread cool completely in the pan on a wire rack before slicing.