Mix the flour, salt, powdered milk, yoghurt, oil, molasses and wheatgerm powder in a bowl.
Stir the water into the yeast and add to the bowl.
Blend with a spatula for 2 minutes and add the linseed and sunflower seeds. Mix again until you have a smooth dough and finish by kneading with a rolling pin.
Shape the dough into a ball, put it back in the bowl and cover with a cloth. Leave to rest for 90 minutes in a warm place.
Take the ball of dough, divide it into 2 equal pieces and leave to rest, covered, for 10 minutes. Shape into 2 long loaves using a rolling pin. Place them on a baking sheet and leave to rest, covered, for 90 minutes.
Put them in an oven pre-heated to 220°C and bake for 25 minutes.