Bread with seeds and nuts

Method

Calories: 990

1. Mix the warm water with sugar, salt and oil. Add the sifted flour and yeast and knead until the dough is elastic.
2. Mix the poppy seeds, sunflower seeds, pumpkin seeds and flaxseed. Put 3 tablespoons of nuts and flaxseed to the side to sprinkle on the bread. Add the rest to the dough a little at a time, mixing after each addition.
3. Coarsely chop the dried pineapple and mango and nuts and add to the dough.
4. Remove the paddle from the bowl.
5. Close the lid, select the AIRGRILL program, select power level 4, set 2 minutes and press the program start/stop button. When finished, put the dough inside, close the lid and let rise for 1 hour.
6. When finished rising, beat the egg, brush on the dough and sprinkle with the nuts and seeds. Close the lid, select the OVEN program, select power level 2, set 40 minutes and press the program start/stop button. After 20 minutes, lower the power level to 1.
7. Allow to cool for 1 hour before slicing.