Mix all ingredients, with approx. 60% of the water, into a fairly stiff dough After that gradually add the remaining water and finalize the kneading After kneading directly mix filling in
Dough temperature: approx. 30°C
Dough proof: Approx. 90 minutes in a container Push it slightly and let it rise at approx. 34°C
Sprinkle the workbench with rye flour, empty the container and fold the dough piece once and dust with rye flour Gently push out the dough piece until it reaches a thickness of approx. 2-3cm Stab into pieces of approx. 8 x 10 cm Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof: Approx. 30 minutes
Baking: Approx. 25 minutes at 210°C with steam
