Knead all the ingredients in the mixer for 2-3 minutes in the first and 7-8 minutes on the fast speed until you have a smooth dough. Rest for 15 minutes, cut and shape to the desired shape and weight. Garnish with cereal seeds. Put in the stove for 40-50 minutes at 35C with a relative humidity of 75-77%. Bake with steam at 210C for 30-45 minutes depending on the weight of the bread and the type of oven.
