In the evening knead the dough from sifted rye (50 g) wheat whole grain (50 g) flour, bran and beer. Tighten the container with tape or tie the package and put into the refrigerator for 8 hours.

Dissolve the yeast in warm water. Coriander and cumin, heat in a dry pan until the advent of rich aroma and pound in a mortar. Mix spices with wheat sifted flour (85 grams), add salt and sugar.

Add diluted in warm water and is already in the activated yeast and beer batter. Knead.

Saute the onions in. Stir the onions into the dough. Instruction on how to fry onions without oil here.http://www.povarenok.EN/blog/show/21812/ I highly recommend this method, it is healthier, fried in butter, and either in taste or in appearance loses. Once, I was frying the onions is the only way.

Luke I'm not sorry, took more than the original, very much in love with him. And so I had to add more flour. (another 30 grams.rye and 45 gr.wheat). Knead the dough until smooth. The author writes that it took her 30 minutes, I have probably 45 minutes. Because somewhere I read that the dough into the rye flour should be stirred longer than just for wheat – something's going on with gluten in the positive sense and the bread is getting better. But I, as a novice Baker, I can be wrong.

Put the dough in a greased bowl and leave in a warm place to rise. The author recommends that up to three-fold increase. I lasted only up to two time.

Punch down the dough, three to form a loaf. Make the slant, the deep cuts (one-third height approximately) the blunt side of a knife, trying not to vomit, and to flatten the dough. Leave for 15 minutes For proofing. Bake 10 min. at a temperature of 220 gr. reduce oven to 200 and 28 minutes. It is the recommendation of the original recipe. I the first 10 minutes of baking on the recommendations. And 35-40 minutes at 160 C. The oven I have a little electric, with two heating elements on top and bottom. Warms up faster and stronger. Therefore fever I always take less than that specified in the recipes. Bars should be two or three times to lubricate the beer before baking and in the process. The finished bread is definitely cool ! I could not stand, cut one bar still warm, as a result, the crumb was slightly moist and stuck together, as nepropitannoy. The remaining two were more fortunate. Here we have, naporovshis, let them lie down for the night.

Here's the bread turns out in the section. I read Pokhlebkin, the bread is rye flour, Yes, if you still home, will only get better if left for five days. It is for us, of course, too long, I would not have survived. But confirmed. So I tried and immediately after baking (to do nothing), and three hours later (already much better), and in the morning was generally delicious (the morning in this photo), and a day – the quality has only increased, that's a fact! Bon appetit ! Anyone who still doubts, or not solved, as I was, be sure to learn to bake bread – it's great fun ! Both process and result. Especially if you are doing it all by hand, no bread machine, the kneading and other gadgets. Of course, they are very easily. I in Russia baked in the bread machine – it helps a lot, practically doing everything myself and doing great ! But that's why I had to learn to bake bread again, and it already absolutely other sensations and satisfaction from their work times more. And all that I want. Thank you to everyone who took the time to read and digest my turbulent emotions in half with the recipe, I hope my experience is useful to you. For those who will repeat, keep in mind that bulbs can be of different sizes, and, respectively, we can obtain different amount of flour, the same depended on the type and quality of flour. According to Pokhlebkin, if the bread recipe stated "take as much flour and get this result", it is most likely not true in the art of bread-making is very much intuitive. Practice and analyze the dough in the process and end results.