Pierce the potatoes with a knife several times and
Add the parsley, butter and egg yolks to the cooled potato, and blend well. Then add the flour, raisins, sunflower seeds, milk and salt, and mix well again until it forms a dough ball.
Lightly flour a surface and knead the dough for 5 minutes until the mixture is smooth. Cover and leave in a warm place for 35 minutes to prove and rise a little.
Knead the bread again for 5 minutes. Butter a loaf tin, shape the bread to fit the tin and leave to rise for 35 minutes in a warm place.
Beat the egg and brush the top of the bread all over, then