1. Sour dough: the leaven Refreshed with a mixture of wheat flour of the highest grade + whole grain, then the bread will not kiliti! The starter 100% of the flour. The leaven in the dough, take the peak of activity. Mix the yeast with the milk and loaded it in HP. Add the egg, softened butter, sugar, salt, mustard, cheese, ground nuts. Weigh the flour, but the whole thing rolling, because it may take less or more. Included on the KHP program kneading, I knead 10 min., 20 min rest, 20 min knead. Turn off HP. To let the dough rise 2-3 hours until increase in 2 times. The dough yeast with warm milk, pour the yeast and allow to stand for 5-10 min to dissolve the yeast. On downloadable all ingredients in CP, according to your instructions. Putting the program batch. Flour all at once rolling in, because it may take less or more and leave for 40-50 min. until the dough increase in 2 - 2,5 times.

2. It looks like coming up the dough. It is soft and delicate, very pleasant to the touch.

3. Coming up the dough (in any way) tie in the rectangle. Begin to tighten the dough, samipya each round.

4. Put loaf seam side down on a baking sheet covered with parchment. If sour dough leave it to rise for 1.5 - 2 hours. The bread I cover with a film, that would not be a little dried out crust. If the yeast dough for 30-40 minutes to rise.

5. The loaf should rise in 2 times! Make cuts, and without them. Put it into the preheated oven to 230*C for 10 min with steam. For steam I put a small pan of water on bottom of oven. Then switch the oven to 160* C and bake for another 30 min.