In principle, recruitment is very simple. We have in the store sell here are some great sprouted wheat, dried and flattened. Recipes starter is on our website. I raised my yeast in the wort, the remaining from the white kvass. And it is, for me, the most successful and strong. If You want to bake bread in the evening-get your starter, refresh, and then when she capozide - make the dough. I get cold starter and immediately it knead the dough for the night. And in the morning just molded and put in the oven.

Dissolve salt, oil and sugar in warm water. Dry bran (I have today-wheat, but with oat bran, this bread is also very good) mix with flour and wheat germ. Mix the flour and water, add yeast. Knead about 20 minutes sticky and slightly lumpy, thick batter. Remember that different flour absorbs different amounts of moisture, and ferment in the humidity may be different. So adjust the water-the dough should be thick. Store overnight (or, if the starter was refreshed, then 1.5-2 hours) until the volume increases by half.

When the dough has webradio, put it on podpylennuyu surface and flatten into a long layer, whose width should be slightly less than the length of the form.

The dough does not pull. Roll into a tight roll along the short side, zasypnica seam and place seam down in a greased form. I all forms of bread smeared now only melted fat. No more there is no problem with adhesion of bread to form... before they pork fat to mix in advance with flour and this mixture to lubricate the molds before baking.. not yet tried. Now, the dough in the form of cover with a towel or plastic bag. Put on the delay of 1.5 hours-2.

The oven is very well heated to 230град. At the bottom of the oven heat the bowl for a couple. When the dough will rise, moisten the top of the loaves with warm water. Put the form in a hot oven. In a bowl pour 1 Cup of boiling water and also sprinkle with the walls of the oven with warm water, to generate steam.

Bake for 10-15min. with steam, then 30-35 minutes without steam at temp. 200град. until tender. I bake this bread all the time-he's very like me and the kiddies. When baked in a round form, then molded the dough into a ball, not a loaf. Brush the top of loaves or loaf on the readiness of water or vegetable oil.

Ready test allow to cool slightly in the form, then remove from the mold and cool on a wire rack. I have, in recent times hurried and put the bread by grating. He immediately broke in half...

But my children were able to without delay snatch a hot piece to sample.