Preheat the oven to 220°C.
Whisk milk powder into warm water, then add yeast and sugar and let stand for 10 minutes.
Mix flours and salt in a bowl, add yeast mixture and oil, then knead for 10 minutes after adding seeds.
Place dough in an oiled bowl, cover, and let prove until doubled in size.
Knock the air out, form four loaves on a parchment-lined sheet, and let double again under an air-filled bag.
Score the loaf tops, dust with flour, and bake for 40-50 minutes until they sound hollow.
Whisk egg yolk, lime, vinegar, horseradish, and salt, then slowly emulsion with sunflower oil.
Marinate shredded cabbage with rice vinegar, sugar, and salt for 40 minutes before adding chilli, onions, and apple.
Arrange portions of the salad on the left side of four plates.
Flash fry salmon for 30 seconds per side, place on watercress and salad, and serve with bread and mayonnaise.