1. Mix the salt and 7-grain flour together in a bowl.
2. Dissolve the yeast in water, add the oil and blend quickly.
3. Pour onto the flour and mix with a wooden spoon.
4. Tip the dough out onto the work surface and knead until the dough is smooth and even.
5. Put it back into the bowl, cover with cling film and leave to rise until it has doubled in size (about 2 and a half hours).
6. Line an oven tray with greaseproof paper and put a glass in the centre. Take the dough out of the bowl.
7. Divide the dough into: 8 balls of 70 g each – 8 balls of 30 g each – 8 balls of 10 g each.
8. Shape each ball of dough into a roll, trying to make it round and rolling it on the work surface to make the surface smooth.
9. Arrange the largest rolls (70 g) around the glass.
10. Remove the glass and decorate the wreath with the 30 g rolls and lastly, the 10 g rolls as shown in the photo.
11. Leave the bread wreath to rise uncovered for about 1 hour at room temperature. Beat the egg yolk with the milk and brush the surface.
12. Sprinkle the oat flakes on the largest rolls, the linseeds on the medium-sized ones and the poppy seeds on the smallest ones.
13. Bake at 200° for 5 minutes, then lower the oven temperature to 180° and cook for a further 30 minutes.
Our thanks to Maddalena of Cucina Scacciapensieri per la ricetta.