Mix all ingredients into a smooth and well developed dough.
Dough temperature: approx. 26ºC.
Scale dough pieces of 460 grams and rounding.
Dough proof: approx. 45 minutes.
Round up as a round loaf and place the dough on a with rice flour prepared inserter or baking sheets.
Final proof: approx. 90 minutes.
Just before baking sprinkle with rye flour and incise as desired.
Bake: approx. 35 minutes at 240ºC.