How to make
Slightly warm most of the water and dissolve the spoonful of honey and yeast in it.
Add the white flour and mix it until you get a thin mixture. Leave it in a warm place for 8 minutes and cover it with a towel.
Dissolve the salt in the rest of the water.
Put the flour in a bowl and make a well in it (you can sift it, but in the sieve will remain flakes of ground whole grains, do not throw them away, but pour them into the bowl). Put the yeast, oil, hazelnuts, poppy and pumpkin seeds (whole nuts) in the well.
Start kneading the dough, while pouring the water with the salt little by little. When it is completely absorbed and the dough begins to separate from the walls of the dish, transfer it onto a floured surface and knead it for 8-10 minutes.
You should get a soft, pleasant dough that is easy to handle. Shape it into a ball, grease it and place it back into the bowl. Leave in a warm place for an hour and a half to two hours.
Roll out the risen dough lightly, this way you will get the air out of it. Fold it on both sides and then roll it up.
Make light shallow incisions on the surface and place in the baking dish in which you will bake the bread and cover it with baking paper (I have a round pan with a diameter of 8.7″ (22 cm)). Keep it in a warm place for another hour.
Preheat the oven to 390°F (200 degrees) on the lower rack. Sprinkle the wholemeal bread with flour (white or wholemeal - optional) and poppy seeds. Bake it for 25 minutes or until it is fully baked.
If you want the crust of the finished bread to be soft, cover it with a towel for 5-10 minutes after removing it from the oven.
Enjoy! The wholemeal bread turned out very well.
