Mix all ingredients into a smooth and well developed dough.
Dough temperature: approx. 26-28°C.
Scale dough pieces: approx. 450 grams and rounding.
Dough proof: approx. 30 minutes.
Mould as a short loaf and decorate with sunflower seeds.
Place the dough pieces on a with rice flour prepared inserter or baking sheets.
Final proof: approx. 50 minutes.
Bake: approx. 28 minutes at 220ºC with enough steam.
Bulk proof: approx. 30 minutes.