Rustic bread, enriched with cornmeal and a trilogy of seeds – sunflower, pumpkin and sesame – is delicious served with a spicy, saucy tagine of the region.
Grease a baking sheet. Sift the flour, cornmeal and salt into a large bowl.
Cream the yeast with a little of the water in a jug (pitcher). Stir in the remainder of the water and the milk. Pour into the centre of the flour and mix to a fairly soft dough.