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1
Brush a baking tray with vegetable oil to lightly grease.
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2
Combine the yeast, sugar, water and sesame oil in a small bowl.
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3
Set aside in a warm, draught-free place for 10 minutes or until foamy.
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4
Combine wholemeal and plain flours, burghul, salt and bread improver in a bowl.
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5
Make a well in the centre and pour in yeast mixture.
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6
Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.
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7
Turn the dough onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic.
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8
Brush a large bowl with vegetable oil to lightly grease.
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9
Place dough in bowl and turn to coat in oil.
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10
Cover with plastic wrap or a damp tea towel and set aside in a warm, draught-free place to prove for 1 hour or until dough doubles in size.
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11
Preheat oven to 200C Punch down the centre of the dough with your fist.
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12
Turn onto a lightly floured surface.
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13
Add dates, walnuts, raisins and pineapple, and knead for 5 minutes or until fruit is incorporated and dough is elastic.
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14
Shape dough into a 30cm-long log.
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15
Brush with egg and sprinkle both sides with the combined sunflower kernels, pepitas and poppy seeds.
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16
Place on prepared tray.
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17
Set aside in a warm, draught-free place for 30 minutes or until doubled in size.
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18
Bake in oven for 20 minutes.
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19
Reduce temperature to 180C and bake for a further 20 minutes or until golden brown and loaf sounds hollow when tapped on the base.
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20
Turn onto a wire rack to cool.
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21
Cut into slices and serve warm.
