Mix all ingredients into a well developed dough.
Dough temperature: approx. 24-26ºC
Bulk proof: Approx. 30 min
Scale: Approx. 500 grams
Mould as a long loaf Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof: Approx. 40-60 minutes
Baking: approx. 30-40 minutes at 190-200ºC
Just before baking sprinkle with rye flour an incise as desired