Mix all ingredients into a smooth and well developed dough.
Dough temperature: approx. 26°C.
Scale dough pieces approx. 600-700 grams and rounding.
Dough proof: approx. 10-15 minutes.
Mould as a long loaf and decorate with a mixture of sesame/linseed and suflowerseeds. Then place the dough pieces into baking tins.
Final proof: approx. 75 minutes, before baking cut once into the bread.
Bake: approx. 35-40 minutes at 225ºC.
Just before baking incise once in lenght.