Seeded Whole Wheat Sandwich Loaf with Egg-Wash Crust

Steps

1. Make the seed soaker: in a small bowl, stir the ground flaxseed and the chia seeds with 60 g of the lukewarm water (about a quarter of it) and set aside for 10 minutes until it forms a thick gel.
2. In a large bowl, whisk the whole-wheat flour, bread flour, instant yeast and salt.
3. Add the remaining 160 g of lukewarm water, the milk, the maple syrup and the flax-chia soaker; mix to a shaggy dough and rest 15 minutes so the bran softens.
4. Add the softened butter, 25 g of the pumpkin seeds and 15 g of the sesame seeds, keeping the rest of both seeds for the top. Knead 8 to 10 minutes until smooth and slightly tacky. The dough is about 68% hydration (water and milk) and 1.8% salt.
5. Coat a bowl with half the canola oil, add the dough, cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
6. Grease a 9x5-inch loaf pan with the remaining half of the canola oil. Press the dough into a rectangle, roll it up tightly from the short side, pinch the seam and set it seam-side down in the pan.
7. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until the dough crowns about 1 inch above the rim and springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
8. Brush the top evenly with the beaten egg, then scatter the remaining 10 g of pumpkin seeds and remaining 10 g of sesame seeds over it and press lightly.
9. Bake 35 to 40 minutes, tenting with foil after 20 minutes if browning fast, until golden and glossy and the center reads 190°F (88°C).
10. Turn the loaf out onto a rack and cool at least 1 hour before slicing into 12 slices.