Whole bread with a linseed and sesame seed crust

Components

• 3½ cups of wheat flour
• 3 1/2 cups of whole wheat flour
• 1 tea cup of flaxseed meal
• 1 tablespoon of salt
• Two fresh biological yeast tablets (30 g)
• 1 tablespoon of sugar
• 3 tablespoons of honey
• 2½ cups of warm tea water
• 3 tablespoons of oil
• One egg
• 1/4 cup of sesame seeds
• Half a tablespoon of coarse salt

Setup mode

1. Combine the flours and salt thoroughly in a big bowl.

1. In a separate bowl, combine yeast, sugar, honey, water, and oil. Stir thoroughly until the yeast dissolves, then let it sit for 10 minutes until a layer of foam appears.
2. Using your hands, combine the yeast mixture with the flours until a dough ball forms. Cover it with a cloth and allow it to rest for 1 hour and 20 minutes, or until the dough has doubled in volume.
3. Split the dough into two equal portions. Place them on a lightly floured smooth surface. Let it rest for 5 minutes. Shape each piece into a ball and then roll it out into an oval shape.
4. Grease a 40 cm long baking tray. In a separate bowl, beat the egg.
5. Place the dough balls on the baking sheet, keeping in mind that they will expand, so leave enough room to prevent them from sticking. Brush the dough with beaten eggs and sprinkle generously with sesame seeds and a bit of coarse salt. Allow them to rise for 30 minutes before baking.
6. Set the oven to 180 °C (medium heat). Make two lengthwise cuts on the top of the loaves. Place them in the preheated oven and bake for one hour.

Baker's technique

To determine if the bread is fully baked, take it out of the baking pan and tap the bottom with your finger; it should produce a hollow sound. If not, bake it for a bit longer. Finally, place the bread on a rack to cool.