Dough temp: 28o C

Mixing time: 10-12 minutes slow

Resting time: 20 minutes

Dough weight: 600 g (2 loaves per tin 24 cm x 10 cm x 10 cm)

Preparation: Work up with moist hands, form the loaves, cover surface with sunflower seeds and put into greased tins.

Proof: 60 minutes (full proof)

Baking temp.: Start at 260 o C with steam open damper after 2 minutes, decreasing to 190°C at the end

Baking time: 70 minutes.