Prepare a dough from all the ingredients.
| Kneading time (spiral): | approximately 3 minutes in 1st gear |
| approximately 5 minutes in 2nd gear |
Place the dough in a lightly oiled tub after kneading.
| Dough temperature: | approx. 24 °C |
| Dough resting time: | approximately 75 minutes |
After the dough has rested, weigh out pieces of dough, shape them into rounds and let them rest for 10 minutes.
| Dough weight: | approx. 0.850 kg per piece |
Shape the dough pieces into oblong loaves and let them rest for another 30-40 minutes. After resting, divide the dough pieces into thirds using the edges of your hands, fold the ends over each other, and place the loaves side by side on a peel, with the tops facing sideways and without any gaps. Sift a little rye flour over the surface, score the sides, and bake with steam without further proofing.
| Baking temperature: | approximately 240 °C dropping to 200 °C |
| Baking time: | approximately 45-50 minutes |