Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 26ºC
Scale: Dough pieces approx. 850 grams and rounding
Dough proof: Approx. 40 minutes
Mould as a long loaf Place the dough pieces on a with rice flour prepared inserter or baking sheets
Just before baking sprinkle with rye flour and incise as desired
Final proof: Approx. 60-70 minutes
Baking: Approx. 45 minutes at 220-230ºC with steam