Bread with oat flakes and pumpkin seeds

Cooking.
1. Activate yeast in warm water.
2. Pour the activated yeast into a bowl, add the sifted flour in small portions and salt. Move it well.
3. Put the dough on the work surface. And knead it with your hands until the dough becomes elastic, smooth, not sticking to your hands.
4. Grease a deep bowl with olive oil. Put the dough in it, tighten the food wrap on top, put it in a warm place for proofing (it took me 4 hours).
5. The dough that comes up will become very elastic and pleasant to the touch.
Knead the dough in the same bowl until it is soaked with olive oil (the same that was used to lubricate the bowl for the tincture).
6. Transfer the dough to the surface of the table, flatten into a flat cake.
Put the flakes in the dough. Lubricate your hands with oil and knead thoroughly. Roll out into a small circle.
7. Pour pumpkin seeds on the circle. Lubricate your hands with oil, knead well. Roll out into a small circle.
8. Pour dry parsley on the circle. Lubricate your hands with oil, but now knead no more than 5 minutes.
9. Form the dough in the form of an oval. Put the dough on parchment. Cover with cling film, put in a warm place, let the dough rise (it took me 1 hour).
10. We transfer the bread on parchment into a greased form (I baked under the lid, the duckling served as a form for me), before baking, lubricate the top of the bread with water, cover it with a lid and into the oven!
12) Preheat the oven to 220 ° C. And bake at 220C under the lid for 10-15 minutes, then remove the lid and bake at 200C – 40- 45 minutes until golden brown.