Mix all ingredients, with approx. 60% of the water, to a fairly stiff dough After that gradually add the remaining water and finalize the kneading
Dough temperature: approx. 22°C
Bench proof: Approx. 75 minutes in a container
Sprinkle the workbench with rye flour, empty the container and fold the dough piece once and dust it with rye flour Gently push out the dough piece until it reaches a thickness of approx. 2-3 cm Stab int pieces approx. 8 x 10 cm Place the dough pieces on a with rice flour prepared inserter or baking sheets
Decorating: Just before baking sprinkle it with rye flour
Final proof: Approx. 40 minutes
Baking: approx. 30 minutes at 220°C with steam
