How to cook
Prepare a greased form with removable sides. Dissolve the yeast and let it activate in the cool milk and sugar. Then add the oil, eggs, salt to the sifted flour and while adding a little melted butter to your hands, knead a nice smooth dough. Allow it to rise until doubled in volume. Then divide the dough into 2 equal parts.
Divine one part into 5 equal balls, which will form the outer rim. Roll out each ball into a round crust with a diameter 1 1/2″ (4 cm) less than the diameter of the tray in which you will bake.
Smear the identical rolled out balls with butter and put one atop the other, like a cake, right into the bottom of the form with removable sides. What's key here is that you need to roll out the top sheet larger and put it atop all the others, so as to cover the sides.
With a large sharp knife, make a vertical incision, that does not reach the edges of the cake but remains in the middle. Then make another horizontal cut and 2 more vertical, so as to get 8 cake pieces, not fully cut. Grab the middle of each piece and pull it outward - thus you will get the petals of the flower loaf. Having done this, you will get the outside rim of the loaf, and the middle will remain empty.
Set aside about 1/4 of the second piece of dough. In 3/4 of the dough, repeat the entire procedure - make 5 balls that you roll out into the size of the inner hole, locked between the outer rim. Arrange them one over the other, coat them well with melted butter, place in the middle and fill the space.
Similarly, make incisions not all the way through and turn the leaves on top of the first wreath. In the hole in the middle, put the set aside dough. Leave thus prepared loaf to rise for 30 minutes and then brush it with the beaten egg with a little milk and sprinkled with different types of seeds as desired.
Note that the flower loaf needs to bake only at the bottom of the form with removable sides. Carefully transfer the loaf to a large rectangular tray and put it to bake for 10 minutes in a preheated 392°F (200 °C) oven. You can cover it with a sheet of baking paper, to prevent the top from burning too quickly.
Then reduce the heat to 356°F (180 °C) and bake finished for another 20-25 minutes.