Mix the flour with yeast, salt, honey, cumin, coriander, and gradually infusing the warm water, knead the dough. Give him "fit" to the increase in the size in 2 times. Then spread on poured flour on the surface and obtinem to a less elastic state. Remember that rye dough from dough made from wheat flour is very different (stick to the surface, we pour the flour constantly). Here we get the dough. For the test, you can use the bread machine. All the ingredients in a Cup CP and the "Dough".

Gently roll out the pastry to a thickness of 1.5 cm.

Using a knife (or pizza cutter) cut the dough into rectangles. Spread them on a baking sheet, covered with oiled paper. With a fork lightly pinned. Cover with moist towel and give the "come up" in about 40 minutes.

It's layer after proofing. Heat the oven to 220-250 ° C. Rump lubricated with a brush (or anything else) with water and put in preheated oven. Can the surface of the rump sprinkled with salt or cumin (or something else).

Bake about 20 minutes until light blush. Crusts to cool on a wire rack. You get this result!