Step 1

In a bowl, combine 1/2 cup warm water, maple/sugar and yeast. Mix and let sit until frothy 5 minutes.

Step 2

In a stand mixer, add flours and salt and mix well. Add the yeast mixture, yogurt, 1 cup water, oil, flax and knead for 3 to 5 minutes or until smooth. Add more flour if needed.

Step 3

Place the kneaded dough in a large oiled container. cover with a towel and let it rise for an hour ot until doubled.

Step 4

Meanwhile, toast the millet over medium heat for a minute, add sesame seeds and continue to toast for another minute. Take off heat and keep aside.

Step 5

Punch the dough down. Add half of the millet sesame seed mixture, 1.5 tbsp oats, 1.5 tbsp sunflower seeds and knead into the dough for a few seconds. Pat the dough down into a fat rectangle and roll it up like a jelly roll. Seal the edge. Place the dough in parchment lined bread pan. Spray water liberally on top and let it rise for 20 minutes in a warm place.

Step 6

Prep the cornstarch "egg wash". Mix the cornstarch in 1/2 cup of water, heat the water over medium heat until it thickens into a sludge. Brush the wash liberally on the dough. Sprinkle the seeds all over, stick them by pressing with hands. Spray water then spray with oil. Let the dough rise for 10 minutes.

Step 7

Pre-heat the oven to 375 degrees F / 190ºc. Bake the bread for 30 minutes.

Step 8

Reduce heat to 350 degrees f / 170ºc. Cover the bread lightly with parchment and bake for another 10 to 15 minutes. Let the bread cool completely before slicing.