Place all the ingredients in the fast mixer and knead until an elastic dough is formed.

Indicatively, knead for 3 minutes at slow speed and 8 minutes at fast speed.

Rest for 5 minutes.

Cut into 100-120 g pieces.

Rest for 20 minutes.

Shape your dough in bread rings and decorate Seed Mix.

Proof for 20 minutes (±35°C/75%)

Bake at 210°C, with steam, for 22-25 minutes.