Multi-grain peasant bread

This is our new go-to bread for sandwiches. It makes two beautiful loaves (I use 9x5 bread pans) and once they're cool I freeze one, then I only have to bake bread about once every other week (because clearly we don't go through a lot of bread).

Multi-grain peasant bread
Proving yeast
  ● 1 tbsp dry yeast
  ● 1/4 tsp. sugar
  ● 1 c. warm water
Bread
  ● 2 c. all purpose flour
  ● 4-5 1/2 c. whole wheat flour
  ● 1 c. rolled oats
  ● 1/3 c. cracked wheat or bulgur
  ● 1/4 c. plus 1 tbsp. yellow cornmeal
  ● 3 tbsp. sesame seeds
  ● 2 1/4 tsp. salt
  ● 2 c. warm water
  ● 2 tbsp. vegetable oil
Glaze
  ● 1 egg white beaten with
  ● 1 tbsp water

Directions:
1. Sprinkle yeast and sugar over 1 cup warm water in small bowl; stir to dissolve. Let stand until foamy.

2. Meanwhile, combine all purpose flour, 2 cups whole wheat flour, rolled oats, cracked wheat, 1/4 cup cornmeal, sesame seeds and salt in bowl of heavy duty mixer fitted with dough hook. (I have also added sunflower seeds from time to time).

3. Slowly add 2 cups warm water and oil and beat until well combined. Mix in dissolved yeast. Add whole wheat flour slowly until dough pulls away from sides of bowl. Continue beating 3 minutes (dough will be slightly sticky). Let dough rest in bowl several minutes.

4. Turn dough onto heavily floured surface and knead until smooth and elastic (the finger poke test should produce a lasting divet), kneading in additional flour if necessary (sometimes I don't have to do this part at all). Lightly oil large bowl. Add dough, turning to coat entire surface. Cover with damp towel and let rise in draft free area until doubled in size, about 1 hour.

5. Sprinkle remaining 1 tablespoon cornmeal on baking sheet or grease bread pans. With well floured hands, divide dough in half. Pat one piece into 9 inch wide rectangle. Starting at one 9 inch side, roll up tightly jelly roll fashion and shape into an oval loaf. Repeat with remaining dough and place loaves seam side down on prepared sheet or pans. Cover with towel and let rise 20 minutes. Preheat oven to 375 degrees. Slash tops of loaves with sharp knife. Bake 20 minutes. Brush top with glaze and vontinue baking until loaves brown and sound hollow when tapped, about 25 minutes. Remove from oven and turn out to cool on racks. Wait about 5 minutes, then try a piece while it's warm!