Place all the ingredients in a mixing bowl and knead with a handheld mixer (dough hook) slowly for four minutes, then quickly for 30 seconds until a smooth, malleable dough forms.
Cover it and leave it in a warm place for around 30 minutes.
From the yeast dough, form roughly nine rolls into round shapes with a little flour and press the top down slightly into rye flour
Place the rolls floured-side up on a baking tray lined with baking paper, cover and leave to rest for another 30 – 40 minutes.
Preheat oven to 220 °C (top/bottom heat).
Slice into the surface of the rolls with a knife, but not too deeply.
Place a heat-resistant tray holding hot water on the bottom of the oven.
Bake on the middle rack for about 24 minutes.
Roll the pieces of dough with a rolling pin into flat bread 0.5 cm thick, cover and leave to rest for another 30 – 40 minutes. Brush with sour cream before baking, place ham and chives or olive pieces and tomatoes on top, and bake at 240 – 250 °C for 12 – 15 minutes.