Rye and wheat flour to weigh and sift through a sieve.

In a measuring Cup put a tablespoon of kvass concentrate (mash), add warm water to the level of 290 ml. In my bread maker initially laid the liquid ingredients, then follow the instructions for the bread maker. In the form pour diluted kvass concentrate (must), add oil, vinegar.

Add the sifted flour. In the corners put the sugar, salt, coriander, the middle yeast.

If Your bread maker has a mode of "Rye bread", cook the bread in this regime, increasing the baking time from 40 minutes to 1 hour. My bread maker is no mode "Rye bread", so I had to get out of the situation. In the menu select "gluten-free Bread" (7), weight 700 g. During the kneading, watching the Pillsbury Doughboy if the dough sticks to the walls, add a few scoops of tablespoons of flour (I added 3 tablespoons) if the dough is cool, add water, a teaspoon measuring spoon.

1 hour to deactivate this mode and turn on the "Oven" (12) bake the bread for 1 hour.

After 15 minutes, remove the finished bread from the mold, wrap in towel, let cool.

My family could not stand, did not give the bread to cool, because the bread was cut warm.:)

Bon appetit!