Preparation for sunflower bread with seeds and Parmesan

• Pour the water into the stand mixer, or if you don’t have one, knead by hand in a bowl. Dissolve the yeast, then start adding the sugar and gradually the flour. Work at low speed 2 then increase to 3.

• After incorporating all the flour, knead the dough a bit, then add the salt last. Continue kneading with the hook for a long time, or vigorously by hand until it’s elastic and smooth.

• It should be a good soft, elastic, and cohesive dough. If it’s too sticky, add more flour as the humidity may cause it to absorb more or less.

• Cover the dough and let it rest for about two hours.
  After this time, the dough is well-risen, divide it into 6 pieces.
  You’ll need to make 6 circles, 3 large and 3 small. Weigh them to ensure they are the same weight.
  

• Take 3 large balls of about 3.5 oz and three small balls about 1.75 oz, keep the rest of the dough for the central ball.

• On a sheet of parchment paper, roll out the first round layer with a rolling pin, brush with beaten egg and oil, sprinkle with Parmesan and a handful of seeds.

• Make the second layer and place it over the first, with Parmesan and seeds, brush this one too, sprinkle with Parmesan and mixed seeds. Cover with the third layer.

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• Trim the edges well to get a nice final circle, then cut the center, as in the photo, first making a cross and then cutting diagonally to form 8 cuts, pulling the dough ends outward to form petals.
  

  Now proceed with the other three smaller layers to place inside.
  Place the first layer inside the large circle, adhere well to the edges, make a first layer brushing with oil and egg, Parmesan, and seeds.
  

  Close with the second layer, brush and do like the previous one, finally close with the third layer, brushing only.
  Cut the center with only a cross here, pulling the 4 ends to form the second petals.

• Close the circle with a ball of dough, brush the whole sunflower bread, sprinkle with mixed seeds, place the bread on the parchment paper inside a baking tray, and let it rise in a warm place for about 40 minutes, until it doubles in volume.

• After the rising time, bake the sunflower bread with mixed seeds in a preheated oven at 392°F, fan-assisted, for about 30 minutes. Bake in the lowest part of the oven for the first 20 minutes, then move one rack higher.

• When it’s well-cooked and golden, take it out, baking times also depend on your oven’s power. Adjust by eye when you need to take it out, a few minutes earlier or later.