Rye bread

Preparation:

Preparation: The procedure begins by diluting salt and yeast in warm water, which are placed in a spiral mixer or with dipping arms. Incorporate the flour a little at a time trying to obtain a regular dough at a temperature of 30 degrees; then remove the mass of dough and place it on a floured table; cover and let the dough rest for about 10-15 minutes; divide the dough into many parts and place the loaves on the selected seeds, leaving them to rise again for an hour. Cooking must take place at 200-220 degrees for 20-25 minutes, introducing steam into the chamber. Halfway through cooking, open the drain valve to aid drying.