5.000 g    50 %     flour } 100%
2.500 g    25 %     Multicereal D25 Export }
1.500 g   15 %      whole wheat flour }
1.000 g   10 %      rye flour }
180 g      1.8 %     salt
300 g       3 %       fresh yeast *
6.000 g    60 %     water
50 g        0.5 %     Gamma 500

* or instant yeast 1/3 of fresh yeast 

540 g Seedmix (15 g per stuk)

For optimum water absorption it is recommended that
1st stage mixing (slow speed) is at least 8 minutes.

Mix the ingredients to a well developed dough.
Dough temperature 26°C.
First proof 15 minutes.
Scaling weight 450 gram.
Round up.
Intermediate proof 25 minutes.
Mould the dough pieces in the desired shape and decorate with Seedmix.
Final proof 45 minutes.
Bake with steam.

Baking temperature 240°C.
Baking time 30 minutes.

Yield 36 pieces