No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Proof then bake at 230¡C.
For a lighter or heavier Rye bread the proportions of FINO RYE BASE and flour can be altered to suit.
If using Compressed Yeast use 200g in above recipe.
Using bakers percentages - Percentages on white flour weight.