Mix all ingredients and approximately 55% of the water into a well developed dough. Gradually add remaining water
Dough temperature: approx. 26ºC
Bulk proof: Approx. 75 minutes in a bowl, greased with oil. Half way fold the dough in four
Place the dough into the rye flour. Flatten the dough (approx. 2-3 inches) and cut pieces of about 8 x 10 inches
Final proof: Approx. 40 minutes
Powder the dough with rye flour before baking
Baking: approx. 30 minutes at 220ºC