🔗This uses a bread machine to mix the dough, but you can bake
the loaf in an ordinary oven.
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Makes 1. Heat your (conventional) oven to 200°C. Prep time: 20 minutes + 40 minutes (rise). Cooking time: 35 minutes.
Ingredients
- 280 ml water
- 2 tbsp olive oil
- 400 ml bread flour
- 50 g millet flour
- 50 g wholewheat flour
- 1 tbsp sugar
- 2 tsp salt (see tip)
- 1 tbsp instant yeast
- 2 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
- 1½ tbsp linseeds
- 1½ tbsp sesame seeds | lightly toasted
- 1 tbsp milk
- 2 tbsp golden linseeds (or poppy seeds (or both))
Method
Add all the ingredients
except the seeds and the milk to your breadmaker
pan, following the manufacturer's instructions about the
order.
If your breadmaker has a nut/raisin dispenser which works
during the dough program, put the pumpkin seeds, sunflower seeds, linseeds, and sesame seeds into it
(if not, you’ll have to add them by hand later).
Set the bread machine to the dough setting (or nut/raisin
dough setting if available) and press Start.
If you have no nut/raisin dispenser (or it doesn't operate
during the dough program) add the pumpkin seeds, sunflower seeds, linseeds, and sesame seeds 10
minutes before the program ends, or when the machine beeps to
add extra ingredients, if it's courteous enough to do
that.
When the dough cycle has finished, tip out the dough onto
a lightly floured surface and knock back (punch down)
gently.
Lightly oil a baking sheet. Shape the dough into a round
flat loaf. Make a hole in the center with your finger.
Gradually enlarge the cavity, turning the dough, until you
have a ring. Place the ring on the baking sheet. Cover it with
lightly oiled clear film and leave in a warm place for 40 and a bit minutes, or until the dough has doubled
in size.
Brush the top of the bread with the milk and
sprinkle it with the golden linseeds. Make slashes
around the loaf, radiating outwards.
Bake for 30-35 minutes, or until golden and
hollow-sounding when you tap it on the underside. Turn out
onto a wire rack to cool.
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