Attention! The main ingredients are measured in milliliters! Take a pair of standard cans (500 ml - water; 750 ml - flour) and a mug of cereal, a quarter of gold pack of yeast and a spoonful of salt. If measurements use the scale and not the banks, the amount of ingredients like this: - flour 400 g (+/- 20g) - flakes 160 g water 500 g Bread turns out tastier and more elaborate cereal long cooking time (the cheapest). You can combine different types of cereal, but their total number is not exceeded prescription.

In a bowl pour the cereal, add the salt and yeast. Pour warm (40 degrees) water.

Stir with a wooden spoon or spatula. Left on the table for 20 minutes. Subsequently, I began to cover the bowl with a lid so that the water is not so quickly cooled down.

20 minutes later the flakes swell, yeast zapatillas. So, it's time to gradually add the flour.

The dough was sticky, viscous. Does not arise the slightest desire to touch his hand. And it is not necessary.

Prepare a baking pan. The iron of grease, silicone spray it with water. Silicone in the form of bread turns out delicious, with smooth barrels, but this form expands during baking, and the bread grows not only upwards but also sideways. Put the dough in the form, the dampening water spatula to smooth the top. Put in cold oven and turn it to 225 degrees. Bake for 25-30 minutes.

Cool on a wire rack, covered with a towel. It is evident that the loaf has grown almost in 2 times and slightly broadened (due to the silicone mold).

Immediately after baking, the crust turns out very dense, crunchy, cut the knife, nail file. After cooling what is left of the loaf, I put them in a package, and the next day the bread is more uniform, softer crust and a denser crumb.

Look how delicate structure. This is the favorite bread of my family.