Pre-soak the Granary for approx. 30 minutes with lukewarm water
Mix all ingredients into a smooth and well developed dough
Dough temperature: Approx. 26°C
Bulk proof: Approx. 60 minutes
Scale: Dough pieces approx. 900 gram and rounding
Dough proof: Approx. 60 minutes
Mould as a long loaf. Place the dough pieces on a with rice flour prepared inserter
Just before baking sprinkle with rye flour and incise once
Final proof: Approx. 70 minutes
Baking: Approx. 40-45 minutes at 230°C with not too much steam