This uses a bread machine to mix the dough, but you can bake the loaf in an ordinary oven.
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- 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
- 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))
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 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.