Integral bread with seeds ingredients:
550 g of whole wheat flour
3 spoons of corn flour
cube of yeast
2-3 tablespoons of olive oil
2 tablespoons each of flax, sunflower and pumpkin seeds
a teaspoon of sugar
a teaspoon of salt
about 400 ml of warm water
For the coating:
half a spoonful of flour
0.5 dl of water
flax seed mixture
sunflowers
pumpkins
sesame, cumin
Preparation:
Dissolve the yeast in a little warm water with a teaspoon of sugar. Mix wholemeal and corn flour and seeds, then add the yeast.
With the gradual addition of water, knead a smooth dough. Brush with a little olive oil and leave to double in size.
Then mix and leave to rise again. Make the dressing by putting half a spoonful of flour and half a deciliter of water on the stove to boil with constant stirring. Leave to cool. If desired, divide the resulting dough into two parts or leave it as one larger loaf.
Cut in a few places on the top, then cover with the cold dressing and sprinkle with the seed mixture. Leave to rest for twenty minutes, then bake at 200 degrees C for about 35-40 minutes. Wrap the baked bread in a damp kitchen towel and leave to cool.
