Mix all the ingredients together for 3 minutes at low speed and for 4 minutes at high speed (dough machine/quick kneader).
When you finish mixing, add the extra ingredients and mix again for 1 minute at low speed.
The temperature that the dough should reach at the end of the mixing stage is 27-28°C.
Cover the dough with plastic wrap and allow it to rest for 45 minutes.
Cut the dough into 500 gr portions.
Round up the cut dough and place into baking forms.
Proof for 60-75 minutes at a humidity level of 75% and a temperature of ±35°C.
Decorate with Seedmix (mixture of four seeds: oat, linseed, sunflower kernels, sesame).
Score once, lengthwise.
Bake at 200°C, with 4’’ steam, for 30-35 minutes.