First prepare the Brew. Take 25g. red malt, 2.5 g coriander ground 40 ml of warm water. Stir and leave for 30 minutes.

Take 125g. rye flour and make it 300 ml. of boiling water. Mix well. Mix rye welding with Salado-coriander mix and leave for 2 hours in the heat.

Now prepare the sourdough. Take 75g. starter culture is added 5 g of yeast diluted in a little water, and all the welding. Mix well and leave to ferment for 4 hours.

Now prepare the dough: Take the 275g. rye flour, 75g. wheat flour 2nd grade, 5 g salt, whole ripe sourdough, 30g. sugar (or honey), 20g. molasses. Knead the dough until smooth and leave to ferment for 30 minutes.

Shape the bread with wet hands on a wet table and put it to rise for in a warm for 20 minutes. Lubricated with water and sprinkle with coriander (optional).

Now baked. Preheat the oven to 250 grams. The recipe requires a furnace, first at a maximum temperature, then reduce to 240 degrees and bake until tender, 50-55 minutes. But! My oven works like a beast and at this temperature the bread I burn. So I did this: First, bake at 250 degrees for 5 minutes, then reduced to 200 degrees and bake another 40 minutes. Apparently it all depends on what one oven.

To give bread to cool and then be sure to cut. Bon appetit.