Weigh and add all of your dough ingredients to a large bowl or the bowl of your stand mixer. If you are kneading with a mixer, mix on medium speed for 8 minutes. If you are kneading by hand, you will need to knead it for around 15 minutes to get a smooth dough. 

Add dough to a lightly oiled bowl and place it in a warm spot in your kitchen. Allow the dough to rise for 1 hour or until the dough has doubled.

After one hour, place your dough on a lightly floured surface and deflate all the bubbles/gas. Shape the dough into a rough rectangle about the length of your 4 x 8-inch loaf pan OR a 4 x 9-inch pullman-shaped pan.

Lightly grease your pan with olive oil or non-stick cooking spray.

Roll the dough rectangle up reasonably tightly into a rough cylinder about 8 to 9 inches long. Pinch the seam tight and roll the cylinder several times to smooth it out a little. Place the cylinder seam side down in the pan. Press it around with your fingers a little to make sure it fits properly into the corners. 

Cover the pan/dough with a lightly greased piece of plastic wrap. 

Allow the dough to rise in a warm spot for 1 to 1.5 hours or until the dough has risen about an inch above the top of the pan (or in the case of the 4x9 inch pullman-shaped pan, just over the top of the pan. 

Near the end of the final rise time, preheat the oven to 375 degrees F (190 C).

Add a whole egg and 1 tablespoon of water to a small bowl. Whisk to fully combine. Carefully paint the top of your loaf with egg wash. Then liberally sprinkle lightly crushed cereal flakes on top of the egg-washed loaf. Lightly press the flakes down if you want to make sure they stay on the loaf. Try not to deflate the dough at all. 

Bake bread for 28 to 30 minutes and remove from the pan to a cooling rack to fully cool before slicing. The bread should be at 190 degrees F internal temperature.

Do not slice for at least an hour because the bread is technically still cooking.

Slice and sandwich.