Instructions: Warm the water and milk to blood temperature and dissolve the yeast in this mixture. Combine wholewheat, plain flours and salt with fresh herbs.

Make a well and add yeast solution. Knead until smooth and set in a warm place for an hour until double in size.

Knead a second time and shape into 2 round loaves. Brush with egg wash and sprinkle with seeds. Set in a warm place to rise again.

Bake at 200-220C until golden brown and hollow to tap, about 30-40 minutes.

Makes two loaves.

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