Fatout Bread with Seeds and Raisins

• 1 cup warm water (110 degrees)
• 1 tablespoon instant yeast
• 1 teaspoon sugar
• 1/2 cup safflower oil, plus more for baking sheets and work surface
• 1/2 cup whole milk
• 2 to 2 1/4 cups unbleached all-purpose flour
• 1 1/2 cups whole-wheat flour
• 1 tablespoon chickpea flour
• 2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 tablespoon sesame seeds, toasted, plus more for sprinkling
• 1 teaspoon caraway seeds, toasted
• 1 teaspoon fennel seeds, toasted
• 1/4 cup sunflower seeds
• 1/4 cup golden raisins
• 1 large egg, lightly beaten
• Flaky sea salt, for sprinkling

• Step 1

  In a small bowl, combine water, yeast, and sugar. Let stand until foamy, about 5 minutes. Stir in oil and milk; set aside.

• Step 2

  In the bowl of an electric mixer fitted with the dough hook attachment, combine 2 cups all-purpose flour, whole-wheat flour, chickpea flour, salt, baking powder, sesame, caraway, fennel, and sunflower seeds, and raisins. With the mixer on low, add yeast mixture. Knead dough until smooth and pliable but not sticky, about 5 minutes. If dough is still sticky, add up to 1/4 cup more all-purpose flour, 1 tablespoon at a time, as needed.

• Step 3

  Lightly oil two rimmed baking sheets. Lightly oil work surface and divide dough into 16 equal pieces. Roll each piece into a ball and divide equally between baking sheets. With the heel of your hand, flatten each dough ball into a round. Cover with clean towels and set aside to rise in a warm place until dough springs back when pressed lightly, 1 to 2 hours.

• Step 4

  Preheat the oven to 375 degrees. Brush each round with egg wash and sprinkle with sesame seeds and flaky salt.

• Step 5

  Bake until bread is lightly golden brown and sounds hollow when tapped, 15 to 20 minutes. Transfer to wire racks to cool.