It's the necessary products.

Dissolve yeast in 100 ml lukewarm water with the addition of fructose to stand.

Meanwhile, sift the flour, MIDs add to the same, the point here was to enrich flour with oxygen.

To the flour add bran, salt, stir

Add yeast, stir add gradually the remaining water, you may need not all, mix first with a spoon as soon as more or less mixed, add the butter and knead with your hands for 5-10 minutes, the dough is made great, getting a nice plastic ball. The whole process is to trust the bread maker.

Put the dough in an oiled bowl and put into a warm place for proofing. I never cover the dough with foil, the dough needs to "breathe", just cover the top with a towel. The dough rises about 1.5-2 hours.

Here it is I had in two hours. It obminu, molded elongated bun.

And put it in a baking dish, in recent times, this form fails me, so I made her a paper, if you have good form, you don't have to do. Leave, covered with a towel in a warm place, to increase two times, it took me 40 minutes. At this time, put the oven on to preheat to 200 degrees. Bake with steam, first 20 minutes at 200 degrees, then lower to 180 and bake another 20-30 minutes. It is possible the oven is not in form, and on the bottom, then in the dough add a little more flour, that would be the bun was more firm.

Cools our bread on the grill.

Here's the porous, tasty and fragrant bread. Its taste is difficult to describe who was made out of spelt flour, who knows how different taste from regular flour. Very tasty!