Roast the bread spices in a dry pan, then immediately transfer to a bowl and let cool.

Mix the two flours (you can only use wheat flour instead of the Manitoba flour), the salt, the sugar and the dry yeast in a bowl, add the lukewarm water and olive oil and knead well with the dough hook of the food processor to form an elastic dough.

First knead on a low level, then you can take a faster level. The dough should be kneaded for 10 minutes. Just before the end of the kneading time, add the toasted bread spices. After kneading with the food processor, knead by hand for 2 - 3 minutes. Then cover the dough and let it rest in a warm place for about 1 hour until the volume has doubled.

Grease a loaf pan well and preheat it in the oven. Then knead the dough well again by hand and pour it into the loaf pan and let it rest again until the dough has risen well. Then brush the top with water

Bake the bread in the oven preheated to 220 degrees for about 45 minutes. The bread is good when it sounds hollow when you knock it off. Do not forget to place a drip pan on the oven floor when the oven is preheating and pour cold water into it (gushing) when you push the bread

At the end of the baking time, let the bread cool down in the tin for approx. 10 minutes and then take it out of the tin and place it on a wire rack to cool completely.