1. Preparing the seeds

Combine the seeds and scatter them on a tray with at least 1 cm sides. Put the tray into the oven, which should be at 180º C. Toast for 3 minutes or until golden brown. When ready, remove them from the oven and put into a bowl. Rehydrate them with the water for preparing the seeds. Then put the bowl into the fridge to cool.

2. Weighing and kneading

Weigh out all your ingredients and knead until smooth and elastic. Then stretch the dough until flat and sprinkle the seeds on top. Make sure the seeds are evenly distributed throughout the dough. Continue kneading the dough until the seeds are properly incorporated.

3. Resting

Let the dough rest for 2 hours

4. Dividing

After resting, turn the dough out on a workspace dusted with flour and divide it with a dough cutter into square pieces weighing approximately 250 grams each.

5. Topping

Put the untoasted seeds on a 1 cm tray. Take each square of dough and wet the top in water then roll in seeds (only the top).

6. Proving

Put the loafs on the tray that will go into the oven, on top of a sheet of baking paper, and cover them so they don't dry out. Only put two or three loafs per tray because the bread will rise in the oven. If you have extra loafs, set them aside and bake later.

7. Preheating the oven

Preheat the oven to 220° C. It is important that the oven have a bit of steam because it will make the bread shiny and give it better humidity and texture. Put a few ice cubes in the lower tray of the oven before putting the loafs in to bake.

8. Baking

Preheat the oven to 200-220 ºC, uncover the loafs and bake them for 20-25 minutes or until they are cooked through and golden brown. If your oven has a steam function, use it after putting the loafs into the oven, as it will give them a glossy finish.

9. Cooling

Let the bread cool on a cooling rack.