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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD 1. In the bowl of a freestanding mixer, add all of the dry ingredients. Using the dough hook attachment, mix for 1 minute or until the ingredients are evenly distributed. 2. Add the wet ingredients to the bowl and knead on medium-low speed for 8-10 minutes, or until everything comes together and you have a smooth dough. 3. Remove from the mixer and place into the oven on Prove yeast dough for 45 minutes, or until the dough has doubled in size. 4. Once the dough has proved, knock the dough back and shape into a large loaf. 5. Place the dough onto a perforated gourmet baking tray and into the oven on Prove yeast dough for a further 45 minutes, or until doubled in size. 6. Preheat the oven on Moisture Plus at 220°C with 1 manual burst of steam. 7. Scatter some nigella and sesame seeds over the top of the bread. Place into the oven on shelf position 2. Inject the burst of steam immediately and bake for 20-25 minutes. 8. Remove from the oven and cool on a wire rack for 10 minutes before serving. HINTS AND TIPS • Bread will last for up to 3 days in an airtight container. • All types of seeds can be used to substitute where necessary. • If you don’t have Prove yeast dough function, you can prove in a warm area until doubled in size, or in the oven on Fan Plus at 35°C for 30 minutes. 50g stabilised wheat germ 250g bakers flour 7g dry yeast 10g linseeds 10g sunflower seeds 10g chia seeds 15g nigella seeds 15g sesame seeds 1 tsp salt 10ml olive oil 250ml warm water Topping Nigella seeds Sesame seeds Cooking Programme Moisture Plus Miele accessories Perforated gourmet baking tray Serves 6 Preparation time 15 minutes Cooking time 25 minutes, plus proving time SEEDED LOAF 10.