This is a very simple yet colorful loaf recipe. I mean, literally.

Seed flours have an outstanding protein and mineral content, so this loaf is really nutritious.

Ingredients:

• 250 ml milk
• 70 g sugar
• 25 g yeast
• 400 g + 30 g wheat flour + some extra for dusting
• 50 g butter
• 2 eggs + some extra for brushing
• a pich of salt
• 30 g poppy seed flour
• 30 g pumpkin seed flour

Heat 150 ml milk until lukewarm then mix with sugar and crumble in the yeast. When the yeast has bloomed, add it to the 400 g flour. Stir in 50 g melted butter, 2 eggs, 100 ml milk and a pinch of salt, then stir this mixture with a wooden spoon (or a machine) until you get a lumpless dough similar to that for dumplings. It goes faster with a machine. :-)

Divide the dough into 3 portions (about 280 g each). To the first one, add some poppy seed flour; to the second, some pumpkin seed flour; and to the third, the remaining 30 g wheat flour. Knead them until you get a silky dough. In order to avoid them being mottled, you have to knead really long. If the dough is too sticky (this may depend on the quality of the flour), add some wheat flour to it; but if you knead patiently it will probably smooth out at the end. :-)

Let the three pieces of dough rise in separate dishes for 50-60 minutes. Preheat the fan oven to 170 degrees.

Roll out the three pieces of dough into three threads and braid them together. Let the loaf rise for another half an hour then brush it with beaten eggs and bake in the oven for 15 minutes.