We really love this bread. It looks really interesting, and is surprisingly easy to make. The most difficult part is cutting it after proving. The step-by-step instructions are below if you want to have a go yourself! If you are struggling to find a recipe, you can use our Bulk Ferment recipe to get you started, which is available here - Bulk Ferment Recipe
Using water and a brush, wet the dough and cover with seeds. We have used mixed seeds here, including sunflower, millet, brown and golden linseed. You can however use any seeds you like to achieve the same type of affect. The reason you wet the dough is to get maximum seed coverage when dipping the dough. Check that your dough looks like the picture opposite and then move onto Step 4.
Place the rolled out dough over the top of the seeded dough. Tun upside down and then seal together on the base. Prove the dough for the normal amount of time and then get ready to cut it.
This is probably the most difficult part of this process. The key here is to achieve the correct amount of pressure. Enough to only cut the top layer of dough, revealing the seeds underneath. Too much pressure and you cut through the seeded dough. Too little and you don't see the seeds. This might take a bit of practice to get it right every time.