KORN&BROT 1 kg - Wheat flour 1 kg - Water 1 kg - fresh brewer's yeast 60 g - EVO oil 80 g

Knead for about 4 minutes on first speed and 6 minutes on second speed. Leave the dough to rest for 15 minutes and then break it into loaves of about 500 g and roll up. Leave to rest for another 15 minutes at room temperature, covered. Form, moisten and pass into the DECORPAN AGROVIS mixture. Place in trays and leave to rise in a cell at 32°C at 75% RH for 60 minutes. Before baking, score the surface with a small knife. Preheat to 230° C, put in the oven giving steam by lowering the temperature to 210° C, and cook for 30 minutes. Open the draft 10 minutes before.