PLACE all the ingredients in the mixing bowl.
USE a spiral mixer
MIX at a slow speed for 5 minutes and mix at a fast speed for 2 minutes.
DOUGH temperature should be at 26°C to 27°C.
PROOF it for 40 to 45 minutes.
SCALE the dough into 320gm, round them and leave to rest again for a short time
LENGTHEN the dough roll them in rye flour
BAKE at 240ºC to 250ºC under the falling temperature of 230ºC for 35 to 40 minutes