Vapona solemn promise to Vladimir))) Hello Everybody! First we need to make the welding and Asharite her. Take 120 g of rye flour, malt - 50 g add 100 ml of warm water T-60 degrees, stir and pour 250 ml of boiling water, thoroughly mix, cover with foil or a lid and put in oven for 5-6 hours at T-60 degrees for saccharification. I do this procedure at night, in the morning my favorite duhovochku itself off, and saccharified brew the same is cooled to 30-35 degrees))) Here is the finished welding.

Next we put the dough. In a bowl, pour 250 ml of water, add 250 g rye flour 250 g rye sourdough and whole tea leaves, stir, tighten the bowl with cling film and put in the oven at T 40 degrees.

For two hours the dough rises to the maximum.

The dough is ready knead the dough. In a bowl put the remaining 430 g rye flour 150 grams of wheat flour 2 varieties, molasses - 40 g (this is one Polpharma tablespoon))); in some istochnikah write that molasses can be replaced with honey, I tried, but something in the taste didn't suit, so it's best to find molasses), salt (to dissolve in a small amount of water), coriander (a little grain mash in a mortar), sugar and all the yeast mixture, knead the dough. I have to deal with it the mixer, the dough was pliable, soft, slightly stick to hands. Grease a bowl with vegetable oil, spread the prepared dough, again tighten the foil and put 1 hour in the oven at T-40 degrees.

The hour approached lay out the dough forms (the form of grease Rast. oil, I lubricate emulsion for baking found on the Internet, the author is much obliged, not stick anything! Absolutely!!!), cover with a towel and leave for proofing for another 40 minutes, make a mash out of 1 table. L. flour and 2 table. l. water and oil coming up the loaf, on top you can sprinkle with coriander seeds.

Heat the oven to maximum (ideally 300 degrees, mine heats up to 250), put in preheated oven for 20 minutes, then open the oven (to dramatically reduce the temperature), turn down the gas to 200 degrees and bake for another 25-30 minutes. Take out the bread, for a glossy crust as a topping mash of 2 g of potato starch and 1 table. L. water. Here is our handsome loaves! Cool on a wire rack, do not try to cool down, the taste as it cools down will open up, rises, and we get REAL MOLASSES BREAD!

I'm under that bread made mincemeat of herring, in General, it is possible to swallow your tongue, it was delicious!!! (even not enough).

Bon appétit!!!