Bread is baked on leaven leaven, prepared according to this recipe: http://www.povarenok .ru/recipes/show/143 891/ kvass and eternal leaven leaven

Home brew (or water) a little heat and stir in the yeast.

Add salt, sugar, vegetable oil, mix well.

Pour the sifted flour and malt (rye). Malt brewing with boiling water is NOT NECESSARY.

Knead the dough. The dough was pretty tight, but not tight, not downtrodden.

Put the dough in a bowl greased with vegetable oil. Tighten the bowl with cling film and leave in a warm place. Approach the batter may 3 to 5 hours.

I usually after 3.5 hours, the dough is ready for further work.

Coming up the dough on the work surface floured well punch down (knead about 5 minutes), shape into a ball, place into a baking dish (diameter 22 cm, height 7 cm), greased with vegetable oil. Shape to tighten with cling film and leave for the second approach for 2-2,5 hours (time may need a little more. It depends on the temperature conditions and the humidity of the flour, etc. factors)

The dough should double in size.

Bake bread in preheated 210°C oven for 50-55 minutes. Before you put the form of bread in the oven (oven) need to be sprayed with cold water from a spray bottle. After 10 minutes open the oven and re-spray it and the top of the bread with water (do not worry, the bread won't fall off!). After 10 minutes repeat the procedure. 15 minutes before the end of the baking process to reduce the temperature to 180°C. If the upper crust will be very brown, cover it with foil. Remove the bread from the oven and leave it in the form for 10-15 minutes, let it "rest".

Then remove it from the form, put it on a wire rack and cool completely. Ideally 3 hours will be enough. The weight of the finished bread 930-950 very Large loaf! But again, this bread does not get stale for a very long time. 5-6 days kept well.