In A Bowl Add Water And Heat To Just Warm Around 110 F (Microwave For 30 Seconds).
In A Pan Sift Flour And Gluten. Make A Well In The Middle And Add The Olive Oil And Yeast, Sugar And Warm Water.
Also, Add Salt And Mix Well. Bring Everything Together To Make A Soft Dough. Knead The Dough For 10-12 Minutes Till It Bounces Back On Pressing.
Coat With Olive Oil And Place In A Well Oiled Bowl And Let It Rise For An Hour Or Till It Doubles In Size.
While The Dough Rests, Mix Together The Seeds To Top And Roast Them Lightly. Line A 9*4 Inches Pan With Parchment Paper.
Once The Dough Has Doubled, Punch It Down And Knead It Once Again.
Using Your Fingers, Roll It Out To Rectangle Of 9 Inches Length On The Longer Side. Start Rolling It Like You Would Roll A Towel. Tuck In Edges And Make A Tight Roll.
Lay The Seeds In A Baking Tray And Roll The Bread In It. Place Bread In The Bread Pan And Let It Rise For An Hour Or So.
Preheat Oven To 200°C. Once The Bread Has Risen, Place It In The Oven And Bake For 25 To 30 Minutes. The Top Should Be Golden Brown, But The Seeds Should Not Burn.
Once Done, Remove And Cool On A Rack. Let The Bread Cool For Atleast 3-4 Hours Before Slicing It. Make Slices As Per Your Preference And Serve.
Tips: -Knead The Dough Well By Stretching And Folding Back. -Take Care Not To Over Proof The Dough. -While Baking, If After 15 Minutes Of Baking, The Bread Get Too Brown Then Cover The Bread With Aluminum Foil And Lower The Temperature To 180 And Bake.
