1/2 cup (ch) of black and white sesame seeds
1/4 cup (ch) of sunflower seeds
2 tablespoons of poppy seeds
1 tablet of biological yeast (30g)
1 cup (ch) of milk powder
100g of butter
3 eggs
1 cup (ch) of whole wheat flour
1 cup (ch) of rye flour
1 egg, beaten for brushing
1/2 cup (ch) of black and white sesame seeds
1/4 cup (ch) of sunflower seeds
2 tablespoons of poppy seeds
1 tablet of biological yeast (30g)
1 cup (ch) of milk powder
100g of butter
3 eggs
1 cup (ch) of whole wheat flour
1 cup (ch) of rye flour
1 egg, beaten for brushing
Dough
Mix the sesame seeds, sunflower seeds, and poppy seeds. Reserve
In a bowl dissolve the yeast with 2 tablespoons of milk powder
In a blender blend the remaining milk powder, butter, eggs, and water
Combine the mixture with the yeast
Add two tablespoons of the seed mixture
Gradually add the flours and work the dough until it comes away from your hands
Knead for a few minutes
Cover and let rest until doubled in volume
Work the dough again, divide it into two parts, and shape the cakes
Place them in rectangular baking dishes greased with butter and let rest for 30 minutes
Bake for 45 minutes or until golden brown
When there are about 10 minutes left to finish baking, brush with the egg and cover the cake with the remaining seed mixture.
