INGREDIENTS

6 cups strong wholemeal bread flour or a little bit more
1 tbs soft dark brown sugar
2 tbs active dried yeast
1½ tsp – 1 tbs sea salt (if you use unsalted butter on your bread put 1 tbs but if you use salted butter put only 1½ tsp salt)
1 cup milk (about 180 ml) in room temperature
1½-2 cups lukewarm water
100 ml olive oil (about 7 tbs)
1 cup sunflower seeds
unsalted butter or olive oil to butter the tins

EQUIPMENT

two 11×22 cm (4.5 x 8.5 in) non-stick loaf tins

METHOD

In a small container combine half of the water, sugar and yeast and leave it aside for 10-15 minutes.
In a large mixing bowl mix flour and salt, add milk, some of the water and water with yeast, then olive oil and seeds.
Knead dough with your hands for about 10-15 minutes adding some more flour if it is too sticky or more water if it is too hard.
Butter the tins and place half of the dough in each tin.
Cover with tea towel and leave in a warm, quiet place to grow for 1½ hour, bread should grow by that time.
Preheat oven to 180°C (356°F) and bake bread for about 30-35 minutes.

Take out from the oven, remove the tins and let it cool down before serving.
It taste good also straight from the oven but it will be difficult to cut.

Make 2 small loafs.

* This recipe will make heavy / hard dough bread, if you like softer types of bread replace 2-2½ cups of strong wholemeal bread flour with strong white bread flour.