Dissolve the yeast in a bowl with sugar or honey and 5-6 spoons of warm milk. Add 50 g of manitoba flour and knead, then put the dough to leaven for at least one hour in the warmed oven, until the volume has doubled.

Sift the remaining manitoba flour, the rye flour and 0 type flour in a big bowl, then add all the seeds.

Add the fresh brewer's yeast, 2 spoons of olive oil, a small spoons of salt and more or less 3,5 dl of warm milk. Knead for 10 minutes, if needed add a little bit of milk, until the dough is stretchy and no more sticky, then form a ball and grease it with a little bit of oil, carve a cross on the top and let it leaven in the oven for at least 2 hours, covered with a humid cloth.