400gramsmixture of flax seedsunflower seeds, pumpkin seeds, sesame seeds, etc.
Honey for drizzling on top
Instructions
Add the flours and salt to a mixer with a dough hook and mix until combined. Crumble the fresh yeast over the flour mixture and add the cold water. Mix initially at low speed and then increase the speed to medium until the dough separates from the sides of the bowl. The dough will still be a little sticky. If the dough is too dry, add water, a tablespoon at a time. Lower the speed and add the dried fruits and hazelnuts. Place the dough in a large oiled bowl, cover with a towel or cellophane, and let rise for about 1 hour until it doubles in size.
Punch the dough down and place on a clean, floured, work surface and knead until the dough is smooth and elastic. Divide the dough into eight pieces, hand-rolling each piece into a long snake, and braid into two loaves with four strands each. Brush each loaf with honey and sprinkle the seed mixture on top.
Place each loaf on a lined baking sheet, cover with a towel, and let rise for about 30 minutes.
Bake for 30-40 minutes at 180C (350F). This bread freezes well.
For buns: Make half a recipe and divide the dough into 12 pieces and bake for 15 minutes.