• 500 gr of seed and cereal flour
  • 300 gr of water
  • 5 gr of brewer’s yeast
  • 30 gr of sugar
  • 10 gr of salt
  • 70 gr of sunflower oil
  • 30 gr of seeds and various cereals to decorate.

Bread with seeds and cereals


Mix all the ingredients .

As soon as the dough is strung, add the oil slowly, knead until the gluten mesh is created, then make 3 folds every 30 minutes, covering the dough.

Put the rolled dough into a bread pan for sandwiches or plum cakes previously oiled.

Cover the surface with seeds and cereals. Leave at room temperature (inside the oven off) for about 1/2 – 2 hours.

Cover with an envelope without crushing and put in the fridge to mature for 9 to 12 hours.

Cook in a preheated oven, ventilated at 180 degrees for 30 min. about.

Molino Bigolin Giovanni snc - Via Stazione, 55 - 36028 Rossano Veneto (VI) - Tel e Fax: 0424 540016 - email: Reg. Impr. - Cod. Fisc. e Part. IVA 00107930240 - R.E.A. 117274

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