1- Warm the milk and dissolve the sugar in it. Crumble the yeast into the mixture and stir until completely dissolved. Let it stand for around 10 minutes. Meanwhile, in a large bowl, mix the wheat flour, quinoa flour, linseed, fennel seeds, and salt. Add the milk and yeast mixture with the oil, and knead it into a smooth, malleable dough. Cover and leave to rest in a warm place for about an hour.

2-Roughly chop the rocket and the herbs. Grate the Comté cheese. Wash the lemon in hot water and grate around a teaspoon of zest. Peel the garlic clove and blend with the arugula, herbs, lemon zest, pine nuts and half of the cheese to form a pesto sauce. Season with salt and pepper. Cook the quinoa, drain and let it cool. Knead it into the dough.

3-Preheat the oven to 200°C. Cover two cookie sheets with baking parchment. Place the dough on a floured work surface, separate into two equally-sized balls and roll each into a 30 x 20 cm rectangle. Cover one with a thin layer of pesto and sprinkle with half the remaining cheese. Roll up the dough and then cut lengthways. Twist the two pieces of dough together to form a braid, joining the ends. Repeat with the second rectangle.

4-Brush the twists with beaten egg and sprinkle with quinoa seeds. Place the braids on the cookies sheets and bake for around 30 minutes until golden brown.