Knead all ingredients into a smooth and well developed dough
Dough temperature: approx. 26ºC
Scale: approx. 1.650 gram (30 pieces)
Dough proof: Approx. 15 minutes
Decorate with sun flour seeds, sprinkle with rye flour at the bottom and top. Optionally, after placing on the baking sheet, light sprinkle with caraway seeds
Final proof: Approx. 90 minutes
Baking: approx. 11 minutes at 250ºC
Divide an round up