Roast 30 g sesame seeds, remove. Lightly crush flax seeds. Stir yeast, sugar and 1⁄4 l lukewarm water until the yeast has dissolved. Mix both flours, roasted sesame seeds, 30 g linseeds and 1 tsp salt.
Add 2 tablespoons of oil, vinegar, yeast mixture and possibly 1-2 tablespoons of water, knead for about 3 minutes. Cover and leave to rise in a warm place for about 45 minutes.
Knead the dough once again on a floured work surface. Roll out on a baking tray lined with baking paper to an oval flat cake (approx. 22 x 34 cm). Cut the surface into a diamond shape.
Let it go for about 30 minutes.
Mix 1 tablespoon milk and 1 tablespoon oil. Spread bread with it. Sprinkle with remaining sesame and linseed. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 18-20 minutes.
Let it cool down.
Wash, quarter, seed and finely dice the tomatoes. Clean and wash radishes and cut them into sticks. Wash chives, shake dry and cut into small rolls. Stir curd and 4 tbsp. milk until creamy.
Stir in tomatoes, radishes and chives. Season to taste with salt and pepper. Arrange everything.