Elvish White Bread

1/4 oz dry yeast

1cup warm water (not hot)

3cups flour, more for dusting

1 teas salt

2 tables butter, cold & cubed

4 tables sunflower seeds, optional

2 tables poppy seed, optional

2 tables pumpkin seeds, optional

1 Egg yolk, beaten

Salt

1 tables water

Sprinkle yeast over warm water & stir well. Let sit until frothy, 10 minutes.

Sift flour with salt. Mix in butter until it resembles course meal. Mix in seeds. Stir in yeast water. Mix until flour is moist. 

Turn onto a lightly floured surface & knead 5 minutes or until dough is no longer sticky. 

Lighrly grease a bowl & cover the dough in oil. Cover bowl with a towel. Let rest 30 minutes or until it's doubled in bulk. 

Punch down dough. Create 2 loaves or 12 rolls. Place on baking sheet. Cover, let rise 30 minutes or doubled in size.

Mix salt, water & egg yolk. Brush on the bread carefully.

Bake 15 to 20 minutes on 400f. Bread is done when bottom tapped sounds hollow. Allow to cool before eating.

World of Tolkien.