Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 26°C
Scale: Dough pieces approx. 900 grams and rounding
Dough proof: Approx. 35 minutes
Mould as a long loaf Place the dough pieces on an with rice flour prepared inserter or baking sheets
Just before baking sprinkle with Rye flour and incise as desired
Final proof: Approx. 60 minutes
Baking: Approx. 35 minutes at 230°C with steam