Tasty and healthy semolina bread full of sunflower seeds, linseeds and poppy seeds. Delicous dipped in olive oil with a dukka or with a salad sandwich. Following the tradition of Italian breads, semolina gives this bread a more rustic texture and flavoursome finish.
300g warm water
1 tsp instant yeast
350g bakers flour
50g olive oil
1 tsp salt
80g sunflower seeds
30g poppy seeds
2 tbsps sunflower seeds, extra
Add all ingredients to the bowl in the order listed, with the exception of the extra sunflower seeds. Mix at Speed 6 for 10 seconds
Knead for 2 minutes.
Set aside to rest on mat for 20-30 minutes until double in size.
Sprinkle with extra sunflower seeds.
Bake in preheated oven at 180°C for 35-40 minutes until golden.
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