Dissolve the yeast in a large bowl with water. Let it rest for a few minutes to reactivate the yeast, particularly if you use dry powdered yeast.

Slowly add the sugar, oil, salt, seeds and flour to the bowl, a little at a time, because you may not need to use it all, depending on the weather conditions and many other unforeseeable factors.

When the dough becomes compact and no longer sticks to your hands, knead it well on a floured surface for ten minutes, then transfer it to a slightly greased bowl and let it rise for at least one hour (even two if you want) covered with a damp cloth, until it doubles.

When the dough rises to the fullest, prepare some molds in your favorite size and place on a tray covered with parchment paper.

With the help of your fingers or a wooden spoon, open a hole in the center of each loaf of bread and place a well-washed and brushed hard-boiled egg. Let the bread rise for another half hour, and then place it in the oven, already preheated to 180° C.

The bread is ready when the surface takes on a nice color and the bread base is solid. The cooking times vary according to the size of the loaf; about half an hour should be enough.

Let the bread cool on a wire rack for about half an hour before slicing it.