Seeded cinnamon mini loaf ( 5 types flour)

I made a mini loaf for myself, using whatever flour that I have in the pantry.  It turns out pretty good bread and I loved it.


              Soft, fluffy, airy, moist with lots of sunflower seeds as toppings.
              Soy milk and soy flour has done something good to the bread so much.

    Ingredients
    100g bread flour
    50g rye wholemeal flour
    50g soy flour
    50g sorghum flour
    50g wholemeal flour
    1 teaspoon salt
    2 tablespoons honey
    1 teaspoon yeast
    200ml soy milk ( lukewarm )
    2 tablespoons grapeseed oil

    Filling
    1 tablespoon flaxseed
    1 tablespoon walnuts
    1 teaspoon cinnamon
    1 tablespoon Sultanas/ raisins
    1 tablespoon Sunflower seeds

    Lots of Sunflower seeds for toppings

    Method

    1.  Prepare the sponge.  Mix lukewarm soy milk, honey and yeast  in a jug until well dissolved. Set aside for 5 minutes until it become frothy.

    2.  Gradually add yeast mixture onto the flours, oil and salt mixture.

    3.  Stir to bring everything together into a soft dough.  Let it rest 10 minutes.

    4.  Add all seeds, cinnamon, sultanas in and knead for 10 seconds.  Let it rest 10 minutes.

    5.  Do it one more time, gentle knead 10 seconds.  Lastly, roll into a ball, let it sit in a oiled bowl to rise for an hour or, until it has doubled it's size.

    6.  Deflate gas and roll into a ball and let it rest for 10 minutes.


    7.  Roll like the way you would do to swiss roll, let it rise in a mini loaf pan.
    8.  When it has risen almost to the top of the pan, quick water spray and bake in pre-heated oven of 200C for 15 to 20 minutes.  Insert a skewer deep centre, if it comes out clean it's done.