Multigrain Bread

For the dough

• 3 Village flour
• 3 packets (3x11g) dry yeast
• 3 mastic grains
• 1 small cup olive oil
• 1 teaspoon salt
• 3 tablespoons pumpkin seeds
• 3 tablespoons sunflower seeds
• 3 tablespoons aniseed
• 3 tablespoons black sesame seeds (mavrokokko)
• lukewarm water, as much as it takes

For the topping

• ½ kilo boiled sesame seeds
• pumpkin seeds
• sunflower seeds
• aniseed
• black sesame seeds (mavrokokko)

1. Place all the dough ingredients into the mixer bowl or a large bowl. Mix and gradually add the water. Cover and let the dough rise for about 2 hours. Cut the dough into 6 pieces and shape our loaves.
2. Dip them into the sesame seeds, which you have mixed with the other seeds. Score the loaves, like making little cuts (like finger marks), and place them on a baking tray lined with non-stick parchment paper.
3. Let our loaves rise again and bake in a preheated oven at 180°C for 50 minutes to 1 hour.