Mix all ingredients, with 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. 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 into pieces of approx. 8 x 15 cm (approx. 450 grams) Place the dough pieces on a with rice flour prepared inserteror baking sheets

Final proof: Approx. 40 minutes

Baking: Approx. 25 minutes at 220°C with steam

Just before baking sprinkle with rye flour