DANISH PEASANT BREAD
Knead the dough for five minutes in first gear and then for four minutes in second gear.
Let the dough rest for two hours.
Take 950 grams of dough for each bread.
Work the dough easily and roll it in rye flour before placing it in long wicker baskets and keep it in a cool place over-night. The next day, take it from the cooler, wrap it in plastic and let it stand for approximately two hours.
Bake roughly 40 minutes at 200 degrees Celsius, finally vaporize the bread for ten seconds.