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1
In a bowl cover the oats, linseed, millet and buckwheat with the boiling water.
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2
Leave to soak for about 1 hour.
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3
In a large mixing bowl, mix the two types of flour.
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4
Make a large well and break the yeast cake into it, cover the yeast with the honey.
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5
Now pour the tepid seed mixture over the yeast and scraping a little of the flour into it, mix it with the yeast and honey.
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6
Cover and rise in a warm place for about 15 minutes.
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7
Add the salt and mix the all of it till well combined using a mixer with dough hooks attached.
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8
Cover and leave to rest for about 15 minutes.
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9
Add the roasted sunflower seeds and knead the dough well, until smooth and coming away from the sides of the bowl.
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10
Transfer the dough into a greased large loaf tin and smooth the top.
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11
Cover with a clean cloth and allow to rise for about 15 minutes in a warm place.
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12
The volume of the dough should increase by about 1/3.
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13
You can mark the top of the bread with diagonal slashes if you want.
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14
Spray the sides and bottom of your oven with water.
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15
Bake the bread at 200C/400F in the bottom half of the oven for 1 hour.
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16
Switch the oven off and leave the bread for a further 10 minutes.
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17
Remove the bread from the oven and turn the oven back on to reach the same temperature again.
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18
Spray or rub the bread with water on all sides and bake (without tin) for an additional 10-15 minutes.
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19
Remove from oven, spray with a little water and allow to cool.
