Dissolve the yeast in a bowl with sugar or honey and 5-6 spoons of warm milk. Add 50g 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 spoonful of salt and more or less 3,5dl 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.
Take out the dough again and start kneading it energetically, then create a loaf. Create a deep furrow in the middle with the back of the hand, then bring the two ends towards the centre. Place parchment paper on a baking tray and place the loaf on top of it, dust with a little bit of flour and seeds to taste and let leaven for 2 hours and 30 minutes in the warmed-up oven. Bake the loaf in the preheated oven at 200°C with 25% steam for more or less 40 minutes, or select the bread program on the display and select the leavened bread function.