Prep Time 5′      Baking Time 45′      Serves 4


  • 180g whole wheat flour
  • 60g bread flour
  • 2 tbsp pumpkin seeds
  • 2 tbsp sunflower seeds
  • 1 tsp aniseed
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 200g milk (at room temperature)
  • 1 tbsp fresh lemon juice (or vinegar)
  • 1 tsp sesame seeds
  • 1 tsp flaxseeds


  1. Combine the milk with the lemon juice in a bowl and mix.
  2. Let it sit for a few minutes until the milk starts to curdle (5 to 10 minutes).
  3. Preheat the convection oven to 180°C.
  4. In a bowl, combine the whole wheat flour, bread flour, baking soda, salt, pumpkin seeds, and sunflower seeds.
  5. Mix with a spoon.
  6. Make a well in the flour and pour in the milk.
  7. Stir with the spoon.
  8. The doughwill have a sticky texture and quite a bit of moisture.
  9. Sprinkle a little flour on the counter.
  10. Dip your hands in flour and pick up the dough.
  11. Knead it lightly on the counter. Shape it into a round ball.
  12. Place it on a non-stick or parchment-lined baking tray.
  13. Press lightly to flatten the entire dough until it’s 3 cm high.
  14. With a sharp knife, make deep diagonal cuts 1 cm deep in the center.
  15. Brush the bread with water and sprinkle sesame and flaxseeds.
  16. Bake the bread for about 45 minutes, until it rises well, the surface browns, and it becomes crispy.
  17. Remove the bread from the oven.
  18. To ensure it’s baked, tap the bottom with your hand. If it sounds hollow, it’s ready.


Source: Argiro Barbarigou