Dissolve the sugar in 300 ml warm water. Yeast put in a bowl, pour half the sweetened water and stir to dissolve yeast. Leave until frothy.

Because I didn't have whole wheat flour, I decided to replace it here's a tissue. Just milled it into flour. Later, I realized it was better to look for this whole grain flour with gluten, the dough is slightly firm.

In a bowl sift both types of flour, add salt and seeds. Mix, add the yeast mixture and remaining water with sugar. Knead the dough.

Put the dough on the work surface, sprinkled with flour, and knead it well. Me extra flour is not needed. Put the dough in a greased bowl and leave in a warm place until the dough has increased in volume.

The risen dough ebonite, if necessary, knead again, shape oblong loaf and place in greased form. Let the dough in the form. Then brush it with milk and sprinkle with poppy seeds. Bake in a preheated 200 degree oven until dry splinter (about 30-40 minutes).

Ready bread without removing from the mold, lightly grease the top with butter. I just laid on top of thin slices of butter. Cover with a towel and let it stand. The bread turns out crispy, and soft inside with lots of seeds. A very interesting taste. But still I recommend not to experiment with flour, and buy whole grain, the next time I will do so. My husband really liked the bread, he ate it with pleasure, noting that such bread in the store is not exactly find! Bon appetit!