Sometimes it's nice to decorate an everyday bread. Even scientists have proved that food tastes better when it looks good – and the trick works on bread too.

1 bread

5 dl (500 g) cold water

1/3 package of fresh yeast (about 17 g)

1 tsp salt

about 9 dl (450 g) multigrain flour (sämpyläjauho in Finnish)

1 egg

a pinch of salt

Stir the yeast and salt into the cold water. Gradually mix in the flours. Knead the dough until it doesn't stick to your hands. It takes about 8 minutes.

Cover and leave to rise at room temperature for 2 hours. 

Add a pinch of salt into one egg and whisk slightly. The salt breaks down the globs, making the egg watery and easier to spread. 

Line a baking tray with parchment paper.

Turn the dough out onto a floured surface and knead it gently. Divide the dough in half. Form one half into a round loaf and place it on the baking tray. Decorate the bread with the other half using the egg glaze as a glue. 

Cover and leave to rise at room temperature for 45–60 minutes. The dough has risen enough when it bounces back after the finger poke test. 

Brush the bread completely or partly with an egg. 

Preheat the oven to 200°C. Bake for 25–35 minutes. The bread is ready if it sounds hollow, when you knock on its base. 

Cover and let cool on a wire rack.