Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 26ºC
Scale: approx. 920 grams and round up
Dough proof: Approx. 25 mins
Mould as a tin bread, decorate as desired and place in baking tins
Final proof: Approx. 60 minutes
Baking: approx. 35 minutes at 220°C with steam
If not decorated, just before baking sprinkle with rye flour and incise as desired