o 450g Shipton Mill organic white flour
o 1/2 cup oats
o 7g of instant yeast
o 1/3 cup sunflower seeds
o 1/3 cup pumpkin seeds
o 1/8 cup flaxseeds
o 1 tbsp sugar
o 1 tbsp salt
o 450-500ml of slightly warm water (or more if needed)
Mix dry ingredients. Pour water (450ml first and topped up gradually more if the components do not want to mix) and stir with a spoon to a smooth dough without lumps. Cover with a kitchen towel and leave in a warm place to double in volume – for about 15 minutes.
Transfer the dough to the bread tray and allow to rise for 30 minutes.
Sprinkle the bread with sunflower seeds and brush with yolk and milk mixture.
Heat up the oven to 180 degrees Cº. Insert the bread and bake it 45 minutes (heating up-down). If too fast blushes lay on top of aluminium foil. Then pull out the bread from the tray and bake 15 for another 15 minutes.
Ready bread seems thud when you tap it from the bottom.
Cool it on a wire rack for baking.