FOR the DOUGH: 40 g Mature rye sourdough humidity 100%, 150 g rye flour, 100 g water, mix, cover and leave for six hours at a temperature of 30 °C.

Mature sourdough.

FOR the DOUGH: all the pre-dough, 200 g rye flour 150 g flour 1, 8 g of salt, 30 g of molasses (or black sugar), mix in a homogeneous sticky dough (knead rye dough does not need) and leave, covered with foil, for fermentation 1.5 hours at a temperature of 28-30 °C. Put the risen dough on a wet surface with wet hands and salmon loaf. Try not to crush the dough more required. Turn batter into prepared pan and smoothen the surface with a wet hand. Cover the tin with film and leave to rise for warm up to lift 2 times.

I decided to bake the bread round, because in my view, but ive been using it exactly round (before baked in a rectangular checked forms), but the special round shape of bread I have. So I put the piece on the detachable cake form, then he paid. Despite the fact that form I is well-greased, the bread she was hotgirls with great difficulty and was damaged. So bake, friends, in the checked forms!

Bake the bread for about an hour in the oven preheated to 210-220 °C Before planting and before the excavation sprinkle top of loaf with a spray bottle of water.