Method

1. Dissolve the yeast with the sugar (or honey) and 5–6 tablespoons of warm milk. Add 50 g Manitoba flour, knead and leave to rise in a warm oven for approximately 1 hour, until doubled in size.

2. In a large bowl, sift together the remaining Manitoba flour, rye flour and type 0 flour. Add the flaxseeds, sesame seeds, sunflower seeds and pumpkin seeds.

3. Add the risen yeast mixture, 2 tablespoons of olive oil, a teaspoon of salt and approximately 350 ml warm milk.

4. Knead for 10 minutes until the dough is smooth and elastic, adding a little more milk if needed.

5. Shape into a ball, lightly coat with olive oil and score a cross on top. Cover with a damp cloth and leave to rise in a warm oven for at least 2 hours.

6. Knead the dough again, shape into a loaf and create a deep groove along the centre. Fold both ends towards the middle.

7. Place on a baking tray lined with baking paper, sprinkle with flour and additional seeds, and leave to rise for a further 2 hours and 30 minutes.

8. Preheat the oven and bake until golden and cooked through, using the steam-assisted function or automatic bread programme.

Cooking Settings

Option 1: Steam-Assisted Cooking – Bake at 200°C with 25% steam for approximately 40 minutes.

Option 2: Automatic Cooking – Select Bread → Leavened Bread on the oven display.