How to make
In a bowl the flour is sifted, the flakes remaining in the sieve, which are larger, are not thrown away, but are added to the sifted fine particles. The dry yeast and seeds are poured in and a well is made, into which water - slightly warmed, oil and sugar are poured.
Knead a soft, non-stick dough and transfer it onto a floured surface, by continuing to knead for about 10-15 minutes. Salt is added little by little towards the middle of the process.
The dough is smeared with oil and is left to rise in a warm place for 50 minutes - 1 hour, after which it is kneaded again briefly and a bread is formed with an oblong or round shape, which is sprinkled with more seeds, if you like - flaxseed (this time it doesn't need to be grinded), the whole grains add a very beautiful look to the bread.
Let it rise and double its volume again and put it in an oven heated to 390°F (200°C). At the bottom of the oven a refractory container/bowl with water is palaced, thanks to which steam will form and the bread with acquire a nice crust.
After the first five minutes, reduce the oven to 360°F (180°C) and bake for about 40 minutes. You will know when the bread is ready by tapping it lightly and it should sound hollow (a proven method by old bakers).
Cool it on a wire rack.
Extremely healthy and delicious bread, which is worth trying.
Enjoy your meal!
