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1. Put the high flour, rye flour, sugar, water and yeast into the cook machine and stir;
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2. To form a lump, add salt;
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3. Thick film without holes, add butter;
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4. Knead until the dough is smooth
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5. Tighten the dough, cover it with plastic wrap, and let it rise at room temperature for 20 minutes;
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6. Divide into three parts, tighten, cover with plastic wrap and proof for 20 minutes;
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7. Roll out three folds in half;
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8. Roll it out again, roll it up;\n
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9. Put in the mold;
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10. 30°C, ferment to 80% full, (3CM away from the mold opening)
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11. Preheat the oven, 180 degrees, 40 degrees.
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