300 grams Graham flour
100 grams rye flour
100 grams buckwheat flour
2 teaspoons salt
3 teaspoons dried yeast
75 ml thick honey
100 grams sunflower seeds
50 grams flax seeds
50 grams poppy seeds
25 grams caraway seeds
300 ml warm water
50 grams sesame seeds
1 egg
Preparation:
Sift the flours twice, add the yeast, salt and all but the sesame seeds, in a large bowl. Stir the honey into the warm water, then gradually pour it into the dry ingredients, stirring with a wooden spoon as you pour. Keep mixing until a soft dough forms. It should not stick to your hands. Turn the dough out on a lightly floured surface and knead it by hand for about 10 minutes, until the dough becomes smooth and elastic.
Transfer the dough to a clean bowl, cover with plastic wrap and place it in a warm spot to rise for about an hour. Once the dough has doubled in size, transfer it to a floured surface and gently knead it for about a minute, then shape it into a round loaf. Slash across the top of the dough with a sharp knife, to allow the dough to rise more during the baking. Place the loaf on a baking sheet lined with baking paper, then let it rise for another 30 minutes. Just before baking, glaze it with a beaten egg and the sesame seeds; then bake in a preheated oven, at 200˚C (400˚F), for 30-35 minutes, or until golden.
