Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27ºC
Scale: Dough pieces approx. 895 gram and rounding
Dough proof: Approx. 40 minutes
Mould as a long loaf. Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof: Approx. 75 minutes
Baking: approx. 40 minutes at 240ºC with a little steam
Just before baking sprinkle with rye flour and incise as required