Seeds (Sunflower, Linseed, Millet, Squash)
Dried Yeast (Emulsifier: Sorbitan Monostearate)
Emulsifier: Mono and Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids
Flour Treatment Agent: Ascorbic Acid
Cereals 75% (Wheat, Millet, Barley)
Put 300ml of cold water along with the contents of this bag into the machine. Switch on using the White Bread program.
Pour the contents of this bag into a large bowl. Mix in 300ml of warm water. Knead well or use a mixer for 5 minutes until you have a good elastic dough. Cover the bowl and leave in a warm place for 30 minutes.
Shape the dough into a ball, put on a greased baking tray. Cover with the bowl and leave in a warm place to rise for 50 minutes. Set the oven to 240°C / gas mark 8.
Uncover and cut a shallow cross into the top with a knife. Dust with flour. Put a small bowl of water onto the tray next to the loaf and put it in the oven. Lower the oven to 210°C / gas mark 7.
Bake the bread for around 35 minutes until the crust is golden. Allow to cool on a rack.