In a small bowl, combine pepitas, sunflower seeds, sesame seeds, and poppy seeds. Set aside.
In bowl of stand mixer, combine hot water, cereal mix, honey, and oil and let sit for 10 minutes.
Add flour, salt, and yeast to cereal mixture. Fit stand mixer with dough hook and knead on low speed until dough is smooth and elastic, about 5 minutes.
Remove 2 tablespoons of the seed mix and reserve for the topping, and add the remaining seed mix to the dough, and mix for 1 additional minute.
Turn out dough onto lightly floured surface, and knead until seeds are evenly distributed, about 2 minutes.
Oil a large bowl, and add the dough to the oiled bowl. Flip the dough over so that both sides of the dough have a small amount of oil on them, and cover the bowl with plastic wrap. Let dough rise at room temperature until doubled in size and fingertip depression in dough springs back slowly, 60 to 90 minutes.
Turn dough out onto a lightly floured surface, and punch down. Knead dough a few times, and place on a rimmed baking sheet that’s been lined with parchment paper. Shape dougn into a round ball, and cover loosely with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour.
Adjust oven racks to upper-middle and lowest positions and heat oven to 425 ° F.
Using sharp knife, make ¼ inch-deep X in the top of the dough. Brush dough with beaten egg, and sprinkle remaining 2 tablespoons seed mixture evenly over top, pressing some of the seeds onto the sides.
Place a loaf pan on lowest oven rack and fill with 1 cup of hot water. Place baking sheet with dough loaf on upper-middle rack and immediately reduce oven to 375° F. Bake until crust is dark brown, about 45 minutes or until an instant read thermometer reads 200° F. Transfer loaf to wire rack and let cool completely.
from Cook’s Country Makes one 10-inch round loaf
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