Rising time: 30 + 30 minutes
Cooking time: 1 hour

1. Dough: Combine the flour and salt and form a well in the center. Dissolve the yeast in a little milk. Pour into the well with the remaining milk. Knead to form a smooth dough. Cover and let rise until doubled in volume.
2. Filling: slowly cook the vegetables in butter; season. Let cool. Mix in the cheese and parsley.
3. Roll the dough out to a 32 x 40 cm (13 x 16") rectangle on a lightly floured surface. Spread the filling over the lower two-thirds of the dough. Roll up and press down the edges to seal well. Place in a parchment-lined loaf pan, cover and let rise again for about 30 minutes.

Finishing and baking

1. Brush the top of the loaf with milk; sprinkle with the seeds.
2. Bake for 40-50 minutes in the lower part of a preheated 200° C (400° F) oven.
3. Let cool slightly in the oven.
4. Turn the bread out of the pan onto a rack and let cool completely.