Triple-Seed Wheat Bread

1 cup plus 1 Tbsp. water
2 Tbsp. margarine, butter, or spread*, softened
2 Tbsp. sugar
1 1/2 tsp. salt
1 1/2 cups Gold Medal Better for Bread flour
1 1/2 to 2 cups Gold Medal whole wheat flour
1 1/2 tsp. poppy seed
1 1/2 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.

When cycle ends, 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 375F.

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.

Makes 1 loaf (16 slices)
Source: General Mills