Put the sourdough. I'm trying to use for bread and pies my favorite cheese whey. On it the dough and, subsequently, the products are unusually light and delicate. So. Pour into a container, where You will knead the dough, our serum.

Add to the yeast and 1 tablespoon of sugar, mix well to yeast, so to speak, dispersed. Then add rye flour, mix thoroughly, cover and put in warm place at least 8 hours. I put the dough in for the night near the battery.

After a night of fermentation, the dough is so rises.

Add to it the rye bran. I like this.

Then add the remaining sugar, salt and wheat flour. Knead the dough. It should be not very thick. As the author wrote this recipe, the dough should "drag strips". Ie when you lift the piece of dough, it should not leak out from the hands and not fall over the ball, and how to stretch. At first it surprised me, so I used that dough for the bread should be thick enough.

Grease the form of vegetable oil. Suggest to use non-stick. Spread the batter in the form on 1/3 of the height, spread with wet hands. Yes, pre-proofing the dough is not required. The dough rasslaivetsa only in forms.

Wait until the dough in the forms to rise (short 1-2 cm to the edge of the forms). At this time, it shapes to push and shake that the dough does not opal.

Preheat the oven to 190 degrees. CAREFULLY, trying not to push, put in shape with the dough into the oven. If you wish to have the bread a crispy crust (for me it was a direct opening on rye homemade bread and crispy crust!!!), place in oven on lower floor flat bowl of cold water (I poured in the old provisos with sides approximately 2 cups of ice water). Bake for approximately half an hour. Heavy fire do not do, and then top the bread has finished baking and the inside will remain raw. The water will evaporate about 40 minutes. I capacity of water is not removed, bread dobecause directly with her. Be sure to check readiness with a toothpick - stick it in the middle of the loaf and check for any remaining signs of the test. If the dough is there, then let sit in the oven for a bit. If the toothpick is dry, then the bread is ready.

Remove the bread from the molds, cover it with a towel and wait about half an hour, and then enjoy. Not so long ago used to bake this bread for the holiday table and in the end was shocked. The guests ate all the bread out!!!!!!!!! Never have I had to eat was bread and other dishes remained! I wish You Bon appetit! Try to bake this bread and You will be satisfied! Only ask for ingredients not to change and exactly follow the recipe! Glass for flour I holds 200g of flour. From this amount of ingredients is obtained 2 round loaves. The diameter of the form - 18cm, height - 8cm.