Kvass wort dilute with kvass, the total volume is 250 ml. everything should be at room temperature.

Onion cut into cubes and fry in vegetable oil.

Sour dough: sourdough Starter I have wheat, so I updated it with a mixture of rye flour + wheat. Mix the starter at its peak and kvass wort, loaded it in HP. Add the honey (I have buckwheat, it is best suited to the rye flour), salt. Weigh the flour, but the whole thing rolling, because it may take less or more. Included HP to software batch-lift, I have it 10 min. knead, 20 min rest, 20 min knead, rest of the time lifting. Roast onions are added after the signal HP. As soon as HP ceased to knead takes 30 minutes, the dough will rest. The dough yeast with warm brew (100 ml) pour the yeast and allow to stand for 5-10 min to dissolve the yeast. Bred kvass wort with the remaining water. On downloadable all ingredients in CP, according to your instructions. Putting the program batch. Flour all at once rolling in, because it may take less or more and leave for 40-50 min. until the dough increase in 2 - 2,5 times.

After 30 minutes sour dough spread on a table, well covered with flour. The dough is sticky, so I always moisten hands with water. Stretch the dough into a rectangle.

Mentally divide the rectangle into 3 parts. To impose the extreme thirds one on top of another, like a business letter.

Edges also impose one on the other. Cover the dough with a bowl or bag and leave for 30 minutes repeat 3 times.

After the last fold, the dough will become more elastic, less sticky. Leave the dough to rise for 2 hours. In the photo the dough in 2 hours.

Coming up the dough (in any way) doing two or three parts. Stretch into a rectangle.

Begin to tighten the dough, samipya each round.

Stacked bars seam side down in a special form or on a baking sheet covered with parchment. If sour dough leave it to rise for 1-1. 5 hours. If the yeast dough for 30-40 minutes to rise.

Before baking to make cuts. Put it into the preheated oven to 230*C for 20 min with steam. For steam I put a small pan of water on bottom of oven.