• 2 cups hard flour
  • 1 cup wholegrain flour
  • ½ cup grain flour
  • 1 packet dry yeast
  • ¼ cup walnut kernels
  • ¼ cup almond kernels
  • 2 tbs pumpkin seeds
  • 2 tbs sunflower seeds
  • 2 tbs flaxseed
  • 2 tsp chia
  • 2 tbs sesame
  • 1 ½ cup warm water
  • 2 tbs honey
  • 1 tbs olive oil
  • salt



Roast the walnuts and the almonds for 5’ and leave to cool.

Mix the different types of flour with the yeast and then add the salt, the seeds and the nuts.

Put in a bowl the honey, the water and the olive oil and mix.

Pour the liquid mix in the dry mix, stirring all the time to make a soft dough. Turn the dough out onto a lightly floured surface and knead for 5’, until the dough no longer feels sticky, sprinkling with a little more flour if needed. When ready, put it in a greased bowl. Cover with a towel and leave it to rise for 2 hours.

When the dough has doubled its volume, knead it and put in an greased loaf tin. Cover it and leave it rise for almost 1 hour.

Make slashes across the top of the loaf with a knife and bake it for 30’ in a preheated oven at 220°.