1. Sift the white, whole-wheat and buckwheat flours into a large bowl. Stir in the polenta, salt, yeast and sugar.
2. Mix together the sunflower and pumpkin seeds and linseeds, then set aside 1 tablespoon for the topping. Stir the rest into the flour mixture.
3. Make a well in the dry ingredients and pour in the oil and most of the water. Work the dry ingredients into the liquid to make a soft dough, adding water as needed. Turn out onto a lightly floured work surface and knead for 10 minutes, until smooth and elastic.
4. Place in a large, lightly greased bowl and cover with a damp dish towel. Leave in a warm place for 1 1⁄2 hours, until doubled.
5. Turn the dough out onto a lightly floured surface and knock it back with your knuckles, then knead firmly for a few minutes. Shape into a 20 cm round and place on a lightly greased baking sheet. Cover with oiled plastic wrap and leave to rise for 20–30 minutes or until well risen and springy to the touch.
6. Preheat the oven to 450ºF (230ºC). Uncover the loaf and, using a sharp knife, cut the top deeply to mark it into 8 wedges. Brush with milk and sprinkle with the reserved seeds.
7. Bake for 15 minutes, then reduce the oven temperature to 400ºF (200ºC). Bake for a further 15–20 minutes or until the loaf is golden-brown and sounds hollow when removed from the sheet and tapped on the base. Cool on a wire rack. This multi-grain seeded loaf is best eaten on the day it is made.

PER WEDGE

380 calories
12 g protein
11 g total fat
1 g saturated fat
0.1 mg cholesterol
58 g total carbohydrate
1 g sugars
6 g fibre
614 mg sodium

Pumpkin seeds are one of the richest vegetarian sources of zinc, a mineral that is essential for the functioning of the immune system. They are a good source of protein and unsaturated fat and a useful source of iron, magnesium and fibre.