Seed bread

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1. Warm the honey to make it liquid and add the water and milk.
2. Sprinkle over the yeast, stir and set aside for 5 minutes.
3. In a large bowl or the bowl of an electric mixer combine flours, seeds and salt. Add in the liquid and mix lightly using a dough hook or with a wooden spoon if mixing by hand.
4. Once the wet and dry ingredients have come together to form a shaggy dough continue to mix for about 5 minutes on a medium-low speed, or by hand on a lightly floured bench. The dough should be in a ball shape but still slightly sticky. Add a little more flour only if necessary.
5. Turn dough out onto a floured bench and continue to knead until you have a soft, supple ball of dough.
6. Place dough in a large lightly oiled bowl, cover with plastic wrap and place in the refrigerator overnight.
7. The next day, place the dough somewhere warm for a couple of hours to proof.
8. Remove the dough onto a lightly floured surface shape the dough into a round cob shape. Transfer the dough to a baking tray, lined with baking paper, mist with spray oil and loosely cover the loaf with plastic wrap.
9. Proof the dough a second time, until the loaf has doubled in size.
10 Preheat your oven to 180°C on bake.
11. Brush or mist the loaf with water and use a sharp knife to cut a cross-hatched pattern in the surface of the loaf.
12. Place loaf in preheated oven for 40-50 minutes, or until it is a rich golden brown and sounds hollow when tapped on the bottom. Cool on a wire rack before serving.