Mix all ingredients into a smooth and well developed dough

Dough temperature: approx. 26ºC

Scale: Dough pieces approx. 900 grams and rounding

Dough proof: Approx. 35 minutes

Mould it as a long loaf. Place the dough pieces into baking tins

Final proof: Approx. 75 minutes

Just before baking sprinkle with rye flour and incise three times in the longitudinal direction

Baking: approx. 35 minutes at 230ºC with steam

Baking in rotation oven: Approx. 35 minuten at 210ºC.