Sherpa bread with white and wholemeal flour

My family is thrilled with this bread, they ask me to prepare it for them every day. On weekends in the morning I always cook, while the coffee is drunk he has already arrived, and then the smell of homemade bread spreads, mmm .....

Preparation steps

Mix flour, yeast, salt, sugar, baking powder in a bowl, add seeds as desired (flax, sesame, sunflower, pumpkin seeds) and mix with warm water. Slowly add water, if necessary add a little more. The dough should be soft, to separate from the pan. Put a transparent foil, cover with a cloth and put on warm to rise. To go faster you can put the dish in a bowl of warm water and in the oven, and preheat the oven to 50 degrees and turn off. When the dough has doubled, take it out of the bowl, mix it a little, roll it in flour on all sides, and put it in a sherpa or refractory bowl with a lid. Put baking paper and dough. Cover with a lid and return to the preheated oven to rise again. Once the dough has risen again, get out of the oven and preheat the oven to 220 degrees. When the oven is warm enough, add the bread and bake for 50 minutes. Take the baked bread out of the oven and wrap it in a cloth to stand for a while. Pleasant