Prepare the products. The baking process of this bread is long, but it's worth it-mushroom flavor and the crumb is just magical.

Put the sourdough-yeast rameset in warm water. After you begin to wander-pour in a bowl the two types of flour ( top grade 100g. and wholegrain 100g). Mix. At this point, if the dough is very thick, add a little water. Cling film and put in a warm place to ferment for 3-4h.

At the same time, pour the dried mushrooms with hot water. I'm still a little podarila mushrooms. Leave on for 1-2 hours the mushrooms in the water. Then drain the mushroom water in a separate container, it is useful to us in the future. Mushrooms dry.

In the mushroom water dissolve salt and sugar. Pour into a bowl with the flour (170g. the highest grade and 30g. rye), add the yeast mixture and knead the dough (15-18min.). The dough should be dense, a little sticky.

Mushrooms finely chopped. Put the dough on podpylenny flour surface, flatten into the bowl, on top put the mushrooms.

Fold the dough envelope a little hybrids and podcating into a ball.

Put the dough in a greased bowl. Put in a heat 1-1. 5 hours until doubled.

Fibrogene dough podpylennuyu spread on a flour surface. If you bake in the oven-twist the dough into a tight roll, well zasypnica edges and seam down place in a greased form for proofing for 60 min. Before baking brush top of bread with water. Bake in a hot oven at temp.220град. the first 10-15 minutes with steam, then when 200град. without steam until cooked for another 30-35min. If baked in a slow cooker roll the dough into a ball, place in a greased bowl multivarki and put in heat for 1 hour. on the delay.

Put the form in a slow cooker, turn on the mode "Pastries" 50 minutes 40 minutes (my multivarki Vitek VT-4210ВК minimum step for baking-50 minutes) take out the bread carefully, turn it over and put nepogashennoi side down. Turn the program "Bakery" for another 20-25 min.

Give the bread to relax a bit in a clean towel or a warm oven (from the slow cooker must be removed-there are condensate).

And you can bring to the table. Soft, warm, grey bread with the flavor of mushrooms is a godsend for my family.