And so,cover wheat with water, so that the grain was covered.I even more than is covered by water. Seen in the photo. I did outro and left to night to swell.

Now take half of the beans with liquid and blend them in a blender to a pulp. If comes out dry, then add a little more water(soaked wheat).The rest of the half and continues to lie in the water(we need it later).

Now take this mixture+ yeast and half the flour. Mix well 9If the batter is cool, then again add a little water).To cover it up and leave it for the night. I was standing right in the kitchen.

In the morning, take rest whole wheat grains and grind them in a blender along with the liquid.

Now we take our dough+milled grain and other ingredients. Now a trick. I put it in the bucket of a bread machine set on any mode of bread(I only had to knead the dough and make one approach,nothing more).If someone in the bread maker has a mode of "corn bread", you can bake for this function(just then the dough is scored, what should be added and removed at the signal ready glebchik),(I have such a mode). Here you need to follow closely the bun(because there is no exact amount of water)and add as needed flour or water.I added the flour(my dough came out watery). The dough should purchase the correct form, it should be soft. To the touch the dough will be slightly sticky(this is probably due to the milled wheat grains that produce gluten). Also this procedure can be done not in the oven, and hands(or rather knead with a spatula). Then leave the dough and let it rise.

After the first approach the to press down dough and transfer to a baking pan(previously greased). Give bread to rise once more.

Bake at t 200*C until ready. The crust turns out crisp and crunchy. After baking, the bread a little to sprinkle water,cover and allow to cool.

Here is the bread cut.