Milk Rye: Japanese natural yeast + Yeast

bread flour 200g
rye four 30g
salt 1tsp
yeast 1tsp
canola oil 1.5tbsp
milk 160g

Let bread maker knead and rise for 1hour & 10minutes.
Punch down and let it rise for 30 minutes.
devide into 8 balls.
Final rise for about 1 hour at 30℃　room.

bake for 15minutes at 375F