1. Pour all the ingredients into the blender and blend together.
2. Stir until the surface of the dough is smooth and elastic, and ferment at room temperature for 40 minutes.
3. After fermentation, the dough is divided into 500 grams and rounded and relaxed for 30 minutes.
4. Vent the loose dough.
5. Fold in half and roll into a cylindrical shape.
6. Put it in the oven and ferment for 50 minutes at a temperature of 35°C and a humidity of 80%.
7. After the fermentation is complete, the surface is sprinkled with rye flour and a knife is cut.
8. Heat the oven at 210°C, lower the heat at 200°C, and bake with steam for 40 minutes.
