Ingredients
Method
1.Place burghul in medium heatproof bowl and cover with boiling water. Cover and stand 30 minutes. Rinse and drain well.
2.Combine yeast, sugar, milk and water in small bowl and whisk until yeast dissolves. Cover and stand in warm place about 10 minutes or until mixture is frothy.
3.Sift flours and salt into large bowl, add burghul and linseeds. Stir in oil and yeast mixture and mix to a soft dough.
4.Knead dough on floured surface about 10 minutes or until dough is smooth and elastic. Place dough in large oiled bowl and cover. Stand in warm place about 1 hour or until dough has doubled in size.
5.Preheat oven to 220°C (200°C fan-forced). Oil 14cm x 21cm loaf pan.
6.Using fist, punch dough to expel air. Turn dough onto floured surface, knead until smooth. Divide dough into three pieces. Shape each piece into a 30cm sausage. Plait sausages together, place into pan. Cover and stand in warm place about 30 minutes or until risen.
7.Brush dough with extra milk, sprinkle evenly with sesame seeds. Bake bread about 45 minutes, turn onto wire rack to cool.
Stand the yeast mixture in a warm place to allow it to become frothy. It’s important that the spot you choose is warm, not hot. If it’s too hot you’ll kill the yeast.
Note
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