400g high flour, 100G mixed grain mix, 10g salt, 10g dry yeast, 30G rooibos sugar, 30G butter, 1 egg, 210ML water, decorative grains

1. After the oil method, knead the dough until it comes out of the membrane, the basic fermentation.

2. At the end of the primary fermentation, vent the dough and divide it into 9 portions.

3. Roll out dough and relax for 10 minutes. Remove one dough and flatten it.

4. Shape into an oval, dip it directly into the decorative grains and start the second fermentation.

5. Preheat oven to 200°, medium, 16 minutes.

You can also make a lot of mixed grain bread.