Rye Flower Loaf Recipe

Knead the ingredients for 6 minutes at high speed and 3 minutes at low speed, until the dough is elastic and homogeneous.

Let the dough rest for approximately 10-15 minutes.

Shape the dough into a ring, make cuts at regular intervals along the circumference with a spatula, then roll each portion of dough onto itself.

Proof in a chamber at 30°C with 75% humidity for approximately 60 minutes.

Bake at 180°C for approximately 30-40 minutes, depending on the size.