Sunflower seeds and sesame seeds lightly fry in a dry pan.

In a bowl add flax seeds, add the toasted seeds and pour boiling water for 1 hour. Seeds should be fed with water.

To the flour add yeast, water, salt, swollen grain and knead the dough. The dough is sticky when kneading, wet hands with water. I brought 500g of leaven - I have in cold ke a 200g rye leaven, remove and leave to warm up for 1 hour. In a large bowl, pour yeast, add warm water 220ml. and 180g rye flour. Mix well, cover and leave alone for 12 hours. After 12 hour. of the total of ferment to remove 100g of starter in a clean jar in the refrigerator for future bread.

The dough to moisten with water, align the surface, cover and leave in peace.

I let the dough sit for 2 hours, it had doubled. Should be 20-30 mins But I can't seem to rebuild on the starter.

The form (I have 2) grease with vegetable oil, put the dough with wet hands, smooth the surface, cover and put in warm place to rise. I let the dough sit for 1 hour.

Before landing in the oven, the dough is sprinkled with water. Bake in a preheated oven to 250C with steam. On the bottom of the oven put a bowl of boiling water (be careful) simultaneously with the forms. Oven the first 10 minutes Then steam clean, reduce the temperature to 200C. and bake 20 min., be guided by your oven.

A crust of bread smeared with butter.

The bread is removed from the forms and leave to cool on baking paper on the grill, don't cover. Weight rectangular bread 574г, round 588г