Step 1

Mix and soak all the seeds in water to protect them from burning in the baking process.

Step 2

In a large mixing bowl, combine multi-grain flour with all-purpose flour. In a separate bowl, mix the yeast in warm water. The water should turn creamy in a few minutes. Now, add this water to the flour bowl. Add salt, brown sugar and combine until a uniform, elastic and smooth dough forms. If you have a stand mixer, run the dough in it for 8 to 10 minutes.

Step 3

Now, coat a bowl in olive oil, put the dough inside and cover the bowl with a damp towel and let it rise for an hour. Make sure that the dough remains greased with oil.

Step 4

Take the dough out on a floured surface and divide it into small portions, which you should then shape into loaves. Make sure you make even divisions of the dough.

Step 5

Now, line your baking dish with baking paper, or grease it with butter or oil. Put the loaves into the containers. Take out the soaked seeds and spread them on the outside of the loaf. Leave the loaves again for 45 minutes covered with a damp towel to rise. Preheat the oven to 250 degrees C (480 degrees F). Insert a dish filled with water in the oven while it is preheating.

Step 6

As a result, the oven should be full of steam when it finishes preheating. This is important for a crusty exterior of the bread. Put the baking trays with the loaves in the middle rack and a water dish in the bottom. Bake for 15-20 minutes. Let it cool before serving.