Whole bread with seeds

For 1 bread (20 slices) Preparation time : 30 min, time to rest: 2h30, cooking time: 25 to 30 min


  • 280 g whole flour
  • 100 g T-45 flour
  • 5 tbsp olive oil
  • 5 g salt
  • 5 yeast
  • 20 g honey
  • 270 g milk
  • 30 g seeds mix sunflower, flax, poppy seeds


  1. Pour half of the milk in a saucepan and heat until lukewarm. Add the yeast and cover with a linen for 15 minutes.
  2. In the bowl of a food processor add in this order : the salt, the remaining milk, the honey, the oil, the seeds and the 2 flours.
  3. Pour in the mixture, the milk with the yeast and knead at speed one for 5 minutes.
  4. Form a ball and cover with a linen. Let rise for 2 hours in a well tempered place.
  5. The dough should double in volume. Knead the dough and form a thick rectangle and fold one side and stick together, then the other side. Stick together.
  6. Place a baking sheet in cake pan and place the bread. Cover with a linen for 30 minutes.
  7. Preheat the oven to 220°C and bake the bread at 190°C for 25 to 30 minutes.