Bundt cake bread: soft and fragrant!

INGREDIENTS
360ml (1 1/2 cups) of water (lukewarm)
7g of dry yeast
10g (1 tbsp) of sugar
6g (1 tsp) of salt
360g (3 cups) of all-purpose flour
60g of sunflower seeds
Extra virgin olive oil

 Hazelnut cream

METHOD
1. In a bowl add the water, yeast, and sugar and mix to dissolve. Add the salt and flour and mix with the wooden spoon to combine well.
2. Add the sunflower seeds and continue mixing until the dough absorbs the seeds. Cover with cling film and let it rise for 30 minutes, or until is double in volume.
3. Grease the loaf mold (25x15cm mold size) with olive oil and transfer the dough. Cover with cling film and let it rise for 20 minutes.
4. After time has elapsed sprinkle with the sunflower seeds and transfer to the oven. Bake at 190°C/374°F for 25 minutes.
5. Cut on slices after baking and spread the hazelnut cream.
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