Mix all the ingredient together until you get a well developed dough of 26-28°C temperature. To increase water absorption, mix 1 minute longer at low speed.

Allow the dough to rest for 15 minutes, once you have covered it with a plastic sheet, either leaving in the mixer’s bowl or on the working surface.

Cut the dough into 1.700-1800 gr portions (for 30 pieces) or 300-400 gr portions (for bread loaves).

Round up the cut dough and allow it to rest for 20-25 minutes once you have covered it with a plastic sheet.

Cut the dough into 30 small parts and mould into a preferable shape or mould the 300-400 gr dough into bread loaves.

Decorate with Seedmix.

Proof (±35°C with moistness) for 45-50 minutes.

Score the surface of the bread loaves.

Bake at 230-240°C with steam for 18-20 minutes when baking the small pieces or for 35-40 minutes of you are baking the bread loaves.