1. Mix 100g rye flour and 100ml water evenly, cover the veneer with plastic wrap and put it in the refrigerator overnight
2. Pour 5g dry yeast into 200ml warm water, mix well and let stand for 5 minutes
3. Pour all the rye dough and yogurt into it
4. Stir thoroughly
5. Pour in 200 high flour, 200g rye flour and 10g salt
6. Stir for five minutes and then add butter
7. Continue to stir until the glove film can be formed
8. After finishing the dough, put it in a larger dish, cover it with a damp cloth, and let it sit for about 40 minutes
9. After standing, remove the wet cloth
10. Vent the dough into a rectangular shape, put it in a toast pan, and continue to ferment for about half an hour
11. After fermentation, brush the surface with a layer of water
12. Sprinkle rye flakes on the surface, put in the oven, 190 degrees, 45min
13. Baked
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