RECIPE makes 2 BREAD 0.8-0.9 kg. 1. You need to feed the rye starter in the following proportions: 40 grams of sourdough + 130 g water + 80 g of rye flour.

Leave to ferment at 30 to 34*C for 4 hours to increase in 2 times.

2. In parallel with the starter (even for a few hours before) I do welding. For this purpose 100 g of rye flour brew 400 g of boiling water. Stir and then add the malt.

Good punch mass in a blender to avoid lumps.

While you're welding, it has time to cool slightly. Its temperature should be 60-70*C (ideally 63*C). At this temperature, wrap it up well-a container of tea leaves and leave to osaharivaniya for 6 hours. Then cooled to 30*C. the Saccharified brew is a bit more liquid and sweet taste.

3. Well mixed welding and approached the starter (250 g). This will be our dough. Sourdough vybrazhivaet 3-4 hours at 30*C.

Here is vybroshennaya Opara - swollen and permeated with gas bubbles.

4. Make the dough. The yeast activate for the test in 75 g water with 3 g of sugar for 20 min. I do without yeast. If the starter was well fed by warm, and she was so beautiful and quickly raises the dough. The dough goes all the dough, 400 g rye flour 140 g flour seeded (seeded flour you can make one yourself for this through a very fine sieve is sifted regular rye flour. Get 2 factions - seed meal and bran, roughly in half), yeast, salt, sugar, molasses, ground coriander, water to soft consistency. Knead the dough until smooth for 5 minutes and vybrazhivaet 30-90 min at 30 ° C (yeast less time, without yeast, respectively, more).

5. Moldable bread with wet hands and put in shape, greased and floured (you can do hearth bread). Proofing 60 min at 30*C or until the dough will increase in 2 times. Grease the top of the flour mash (paste of water and wheat flour) and sprinkle with coriander seeds. Bake 60 minutes at 200*C.

For a glossy crust ready hot bread can be lubricated with boiled starch.

And now a little of theory and practice. Leaven is something without which it is impossible to make a real rye bread with Russian spirit. It can be deduced, for example, this recipe: http://www.povarenok .ru/recipes/show/797 43/. Molasses is a product of sugar processing, it is assumed that it improves the taste of bread and prolongs shelf life. I have long and successfully replace molasses in cane sugar the fragrant Mistral. For example, in this recipe you can just take 110 g of sugar cane and without molasses.