PLACE all the ingredients in the mixing bowl.
USE a spiral mixer for mixing.
MIX on the slow speed for 5 minutes and on the fast speed for 2 minutes.
DOUGH temperature should be between 26°C to 27°C.
REST the dough for 30 minutes.
AFTER the dough resting time, place the dough on a dusted table and roll completely in rye flour, and place on a baking tray with baking parchment.
PLACE in the proofing cabinet. Another proofing time is 40 to 45 minutes.
BAKE at 240°C under a falling temperature of 230°C for 25 minutes.