Mix the sesame, poppy seeds, sunflower and pumpkin seeds and set aside 2 tablespoons, mix the rest with the flour, salt, sugar, malt, oat flakes and butter in a large bowl.
Dissolve the yeast in approx. 300 ml of lukewarm water and add to the flour mixture. Knead into a dough by hand, gradually adding the rest of the water. Depending on the consistency, it can be more or less. Place the dough on a work surface and knead vigorously for at least 5 minutes, it should be smooth and elastic, neither sticky nor too dry.
Then put back in the bowl, moisten the surface a little, e.g., With a flower syringe and covered with a cloth, let rise in a warm place for at least 30 minutes.
When the dough has enlarged significantly, knead it well again on a floured work surface and then shape it. To do this, divide the dough into two pieces and form two long, flat loaves. Moisten the loaves on all sides and roll them in the grains that have been set aside and press down well. Place in the box tins lined with baking paper and cover again in a warm place for approx. 30 minutes.
Preheat the oven to 250 ° C fan oven.
Cut the surface of the bread lengthways with a sharp knife and bake for 10 minutes. In addition, generate steam in the oven by pouring a cup of water into the hot oven or vigorously spraying the oven with water with the flower tip. Turn the oven down to 200 ° C top and bottom heat and generate steam again. Bake for another 15-20 minutes at 200 ° C.
When the loaves are removed from the oven, tap the underside once to hear if they`re done. It has to sound hollow.
Turn the bread out of the loaf pan, remove the baking paper and let it cool on a wire rack.
Of course, you can also use the dough to make rolls. The amount of dough is sufficient for approx. 18 rolls.
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