The first thing I measure rye flour, sift it into a large bowl. Then, sift the white flour in another bowl. Then 250 grams of white flour, I gain half a Cup of flour to leaven. And the rest pour into the bowl with rye flour. So, leaven. In 3/4 Cup warm water (taken from 500ml is two cups) pour a teaspoon of sugar, add 2 teaspoons of black molasses, flour (half a Cup), 40 grams of fresh yeast (I usually add 30, but it is my whim. The original recipe has 40 grams). Mix (I'm doing all this in a glass jar, hoping to increase to 2-2.5 times) and put in a warm place until the yeast rises.

While the yeast is suitable, we're a mixture of rye and wheat flour add half tea spoon of salt. Mix

Starter came

Pour the leaven into the flour mixture with salt. Add a tablespoon of vegetable oil and the remaining 500 ml of warm water (about 1 and 1/4 Cup)

Start collecting the dough. First, I do it with a spoon

Dumped on the table and continue to form dough.

Gradually we get that kind of dough. I warn you, the dough is very easily kneaded. But in any case, do not add excess water. Knead periodically to beat the dough on the table (I'm 50 times, and before you put the batter in the pan and beat off 100 times). Knead the dough for 20 minutes is recommended. This is a very important stage in making bread of rye dough.

Here's what we can do

Place in a warm place to approach, cover it with a towel. It increases somewhere half from me. But, that may be because I take less yeast.

our bread came

Sprinkle with the form in which to bake the bread, flour. Form I - iron frying pan.

Coming up the dough knead again. To beat on the table. I do it a hundred times, put it in a form in which it will be baked, moisten with warm water and smooth to avoid cracks and again put in the delay. This rule I did not know before, and the photos are old, so may be defective.The dough I cover the other basin, so as not to dry.

After about an hour (maybe a little earlier - watch out! I use less yeast, so I have all takes a little more time) the bread came and it's time to put it in the oven. Oven rye bread there is no need to preheat. When you see bread is suitable, and then start). Bread grease with warm water and put it in the preheated oven.

The bread oven at 200 degrees for about 30 minutes. Then take it out, sprinkle with warm water (I usually sprinkle spray) and put in the oven again for another 10-20 minutes. Depends on the oven. The willingness of bread can be determined by the sound. Ready bread makes when tapped "empty" and "voiced" sounds. And before the end of baking in the kitchen is absolutely intoxicating smell of fresh-baked bread. Baked bread "gently" put on the grid. I read somewhere that just baked rye bread "doesn't love" when he abruptly quit, etc. I don't know if, but... just in case! Drizzle with hot water. Wrap in a towel and allow to cool. It is very important to speed up the cooling process. The bread needs to cool itself, it is time for more and Matures. It takes me a few hours, but.... the result is worth it! The picture I have a slightly burnt bread. The picture is old, and the whole no bread, to photograph and place.

Here is the bread cut.