Dilute the Tumeric in a little water.

Next, crumble up the fresh yeast and dilute it in some lukewarm water, let sit for about 5 to 10 minutes in a warm place. When you start to see some foam building up, this is a sign that it’s ready to use.

While you’re doing that, preheat the oven to 180ºC.

Place all the flours together in a bowl with the salt and mix together.

Add the turmeric to the flour mixture together with the remaining amount of water and fresh yeast. Knead it with your hands until the mixture is compact and forms a uniform dough.

Once you’ve made the dough, cover it (preferably with a damp tea towel) and let it sit in a warm place for 15 minutes. After some time, you will notice that the dough begins to rise and increases in size.

Next, spread a little flour on the counter. Now put the dough on top of the flour and knead it again, stretching and rolling the dough several times.

Then add the seeds in and knead it a little more until everything is combined well.

Divide the dough into the sizes you want and then shape them to your liking.

If you want the dough to have a more spongy texture you can let it rest awhile longer, otherwise place it directly into the oven.

Bake the loaves for 25 minutes at 180ºC, or until they turn a golden color. If you have doubts about whether the bread is ready or not, use a knife and stick it in the center of the bread. If the knife comes out dry you know it’s ready.