Sift rye and wheat flour, add cumin seeds salt and sugar and put in the microwave for 15 seconds at 900 W, the dry ingredients are heated.

Take out the mixture from microwave, stir, make lenochku and spread of ripe rye sourdough. Pour warm water and knead it on the table (flour pour a little) .

From the dough form a ball and send it back in a bowl for proofing at room temperature for 6-8 hours (preferably overnight), cover with cling film so the dough was a little dried out.

My dough was regret booking 6 hours, during which time it increased 2 Rea.

Abenaim the dough (flour to add!), form a ball and shaking on a cutting Board semolina, spread the dough on it, cover with a towel and leave for 3-4 hours at 30 gr. (I turn my oven to warm up (with tray), for an hour before baking, grease the surface of bread, starch coating, make incisions with a sharp knife and sprinkle with ground coriander

Take out from the oven the hot baking sheet and gently shake the water off him with bread cutting Board, bread Jeno will stick to the hot pan. Sent in a preheated 220 gr. the oven, in the pot under the baking pan, pour hot water, and the first 15 minutes bake with steam then reduce the temperature to 190 gr. and Topcem 20-25 minutes until cooked (check with a wooden stick).

The finished bread should be cooled on the grill, top it is desirable to lubricate creamy butter, and this bread in cross section.