I knead the dough with the help of HP. Lay in one bucket ingredients for wheat dough, in the second rye.

Choose a program for wheat flour "Dough" - 2 hours 20 minutes For rye dough - "Rye dough" - 2 hours the Dough can also be kneaded by hand or using a harvester with an attachment "hook". This serum is heated to 35-38°With, dissolve in it the yeast and sugar. Remove in a warm place for 15-20 minutes (the yeast "come alive" appears "cap"). Now prepare the dough (rye): sift both types of flour into a Cup, add salt, malt, stir. Add our "dough" and knead the dough. Once all the dough is moistened, add the vegetable oil and knead the dough until smooth (about 10-15 minutes). We proceed similarly with the second form of the test. Send both test 1 - 1.5 hours in a warm place for proofing (the bowl with the dough to close the top with tape).

Here is the dough at the end of the program.

Put both types of dough on the Mat, hands grease with vegetable oil, well interrupting each type of test. PWD twisting movements abenaim both the test and do a "patchwork" of the bun. The dough for a long time do not torture enough for 8-10 moves.

Then stretch the dough into the reservoir, twisting his loaf and put in greased with vegetable oil form (13 x 23 cm). Cover the dough with wrap or a package and put in a warm place for 40 minutes.

Here is a billet of bread obtained after 40 minutes.

Bake in a preheated 240°C oven for bread 15 minutes with steam (at the bottom of the oven put a pan and pour 1 tbsp. boiling water (very carefully!!!), and then at 180°C for another 30-35 minutes. Be guided by your oven. I baked the first 15 minutes with steam and the top+bottom, and then only the bottom ten. Free the bread from the mold, wrap in towel and let cool completely.