For this bread you will need a rye starter. If you got it from the fridge, feed the fresh dough of 1:1 and leave for 2-3 hours to increase in 2 times.

300 g starter add 500 grams of warm (30C) of boiled or mineral water,

300 g of rye flour,

Very good stir to avoid lumps, cover with cling film and leave in a warm place (30 ° C) for ripening of the dough for 3 hours.

The cumin mixed with the malt (I haven't ground, and I pedolola mine in the blender),

Pour a glass of boiling water. While the dough vybrazhivaet, welding has cooled.

The finished dough swelled.

Add the tea leaves and sifted wheat flour. The salt and sugar.

Need as much flour to make soft sticky dough. Not cool. Even a bit sprawling. Don't need a long time to knead, just to avoid lumps.

With wet hands form the workpiece and "plygem" them in a greased form. The form must be filled for 1/3. I have an old mold for cakes with a diameter of 14 cm. of this amount, the test turns out 4 bread about 400 g. due to its small size bread quickly and evenly baked through.

In a warm place (30C) in a wet environment (under the film) rastahem bread for about 2-3 hours to raise 2.5-3 times.

Bake in preheated oven at 220S 30-35 minutes, first 5 minutes with steam. To generate steam you can splash 50 g of water on the hot walls of the oven and quickly close the door. The bread must be as high as possible to the ceiling of the oven. This photograph shows what happens when the bread nederasselt. I was in a hurry, I had to carry a child in muzykalnyy school. Still half an hour, the bread would not be cracks in the roof. On the other hand, pereslavskogo bread, the roof falls and he sour, disturbed crumb structure. So nethergate bread is not as scary as overexposed.

Hot bread is not cut, it's too sticky. You need to let it cool completely and then cut. (I can't convince my husband, and it just breaks off half the bread and eats hot). Due to the fact that the bread is put on the dough, it can be stored for a very long time. We calmly in the refrigerator, it is a week.