This is my favourite bread, soft and delicate with seeds that give that extra touch!


  • 600 ml of warm water
  • 900 g of strong white flour
  • 20 g of salt
  • 12 g of bread  yeast
  • 2 tbsp of poppy seeds
  • 2 tbsp sesame seeds
  • 2 teaspoon of brown sugar
  • water for brushing


Lightly heat the water which must be lukewarm and dissolve the brown sugar inside.

In the bowl of the mixer, put the flour, the yeast, add the salt and the seeds (leaving some of them for the surface), finally add the lukewarm water leaving the machine to work for 15 minutes, until a soft dough is obtained and homogeneous.

Put it to rise in a bowl, lightly greased with oil, overnight (about 10 hours), covered with a clean tea towel.

In the morning, pick up the dough, turn it over on a floured work surface, roll it out with the help of a rolling pin and proceed with the folds as in the photo.

Put it back in the bowl to rise for about 1 hour.

After the necessary time, take it back, redo the folds and form an elongated loaf.

Do this procedure for three times in total.

Put the bread on a baking tray covered with parchment paper, make light cuts on the surface.

Brush the surface with a little water and sprinkle the poppy and sesame seeds.

Cover with a cloth and let rise for another hour or two, it depends a lot on the temperature you will have at home (however almost until doubled).

Bake in the oven, static and preheated, at 220 ° for 20 minutes. Then lower the temperature to 190 ° and finish cooking for another 20 minutes.

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