Kansas Sunflower Bread

This is a delicious loaf of bread! Great flavor and texture from the seeds and grains, but also loved the thin, crisp crust alongside the super soft, almost spongy (in a good way) interior crumb. Because the inside was so soft it was a little hard to make a clean cut but doesn't matter it was so tasty. I subbed steel cut oats for the bulgur but I am sure this would work with almost any grain. My dough was pretty wet so I added a couple tablespoons flour which helped, but in the end the dough was still sticky though also quite stiff. This loaf did need to be tented at about the 30 minute mark and then continued baking for a total of around 40-42 minutes.