In the bread maker of products for wheat knead wheat dough. Because the yeast used fresh, they are pre-diluted in water. The products are planned based on the instructions of CPS and put the "dough".

In the same way, and knead rye dough. But... the only flour I do not recommend immediately pour the ENTIRE. I first fell asleep more than a half of flour, and then gradually added until the correct bun. And rye flour, unlike wheat, I have still remained.

The wheat and rye dough and leave to rise somewhere around hours.

After the punch down and divide into several parts. The number of pieces a must.

From pieces to form something like a sausage and put in the form. There are two options: 1. If a bucket from KHP rectangular (i.e. two zapesochnyi blades), you can bake directly in HP. To do this, to put our "sausages"in the bucket of CPS, alternating between rye and wheat dough. Put the bucket in place (ie CP), give more time to come up and after you turn on the mode "pastries". 2. If no rectangular bucket (like me, it is high, ie one blade) bake the bread in the oven. The procedure is the same as above. Put "sausage" in the form of alternating rye and wheat dough. Allow dough to rise and bake in the oven at t 180 gr. for about an hour. In the photo I have a form 12x 25... but for this amount of dough, which turned out to be necessary to take a rectangular shape a little bigger. Width, as it does not really play a role, but long-Yes.

After baking, the bread is removed from the mold and allow to cool on a wire rack.

Here's a striped bread turned out. More like a caterpillar.

It is better to cut a little obliquely. Very tasty served fresh with olive oil, which is mixed with garlic. Or in the form of a toast (toast) with butter.