Multigrain Bread

INGREDIENTS

• 600 gr. Polikarpo
• 300 gr. Extra Fino
• 100 gr. Moul-bie Rye Flour Mix
• 22 gr. salt
• 25 gr. yeast
• 100 gr. 24-hour sour dough
• 620 gr. Water

INSTRUCTIONS

1. Mix all ingredients together for 2-3 minutes on the 1st speed and for 7-8 minutes on the 2nd speed.
2. Allow the dough to rest for 15 minutes and cut dough into desired weight.
3. Mold, cover with sun flower seeds and ferment for 40 minutes. Bake with steam at 210°C for 45 minutes.