Boiling water (350 ml), pour the malt. Add salt and sugar. Mix well. Allow to cool to room temperature. Then add the yeast. Pour the vinegar ( regular, not to be replaced by Apple or wine), add the cumin and coriander. Mix well.

Pour both types of flour and knead the dough. The dough will slightly stick to the hands. It may seem that flour is too much and difficult to knead the dough. you can give the pens to rest. At the end of kneading, pour the oil and continue to knead the dough just a couple of minutes, until the dough will absorb the oil, and have ceased to stick to hands. Leave the dough in a warm place until it increases in volume by 2 times.

Punch down the risen dough and put into a form. Allow 20 minutes for proofing and then send in the oven at 180-200 gr. Readiness check wooden skewer.