In the water dissolve the salt and the yeast (about a quarter teaspoon of compressed yeast). In a saucepan with a capacity of about 3 l mix all dry ingredients. Add water and stir with a wooden spatula (or a spoon) until then, until all the flour is moisten. It will take 1-2 minutes. Leave the dough alone for 5 - 10 minutes.

Poured on the table a little flour, put the dough from the pan and knead it again. First the blade, then hands. If the dough is overly sticky - we pour a little flour. Knead briefly - if only the dough became more or less homogeneous. It will take 3-4 minutes. The dough remains very sticky. Cover the pot with a dough cover and leave the dough to go 8-10 hours at room temperature.

During this time the dough will rise very high. Put it on the table powdered with flour and stretching the dough with your hands, form something like a square. Like to knead the dough. Grease the dough with sunflower oil. Then, turning to the center of the corners of the square formed from the dough some semblance of a bun. Turn it seam side down, grab the sides with your palms neat and patting motions pogreben-pull the dough from top to bottom, forming a ball.

A baking dish (or deep pan) grease and put grease in it, our gingerbread man. Cover the form with a lid or damp towel and let the dough complete the delay - 90 minutes.

If done correctly, the dough will rise very well. Sprinkle the bread with flour and cut it with a razor blade to a depth of 5-10 mm. the easiest way to depict the cross bars. Send the bread in the oven, preheated to 180 ° C for 30-35 minutes. The criterion of readiness - transferable fragrant smell of the finished pastry, crispy bottom crust when tapped makes a hollow sound, and, of course, the classics - the splinter, stuck in the bread comes out dry t not sticky. Extracted the finished bread from the oven and let cool on wire rack.

Initially very hard crust of bread quickly becomes soft. All the bread you can bring to the table. The bread is light brown crust with cuts and spiked flour. The crumb is elastic and necroscopy with pleasant humidity. Porosity developed, average or somewhat above average. Smell and taste pleasant, with a peculiar taste from the coriander seeds and bran.