Knead all the ingredients together in a dough mixer for 8 minutes at low speed and 3 minutes at high speed.

The dough temperature should be 27-28°C.

Let it rest for 20-30 minutes.

Divide into 650g portions for loaves.

Round the dough and shape it into a loaf.

Dust with rye flour and place in floured proofing baskets.

Proof for 25-30 minutes (35°C / 75% RH).

Bake at 240°C with steam, then reduce the temperature to 210°C.

Total baking time: approximately 45-50 minutes.