- 800 g flour

- 200 g mix of 20% Vanoise concentrated cereal bread

- 100 g delicious margarine

- 40 g sugar

- 30 g Vanoise baker's yeast

- 550 g water

Implementation

Knead

- 4 min 1st gear

- 8 min 2nd gear

Pointing

- 30 min at room temperature

Division

- Divide into 100 g pieces and roll

Leave to rest for 10 minutes and slightly roll out the dough pieces using a roller

- Brown, coat with a mixture of seeds

Fermentation:

- 1h at 26-27 ° C humidity 80%

Cooking:

- 20 min at 220 ° C.