Prepare the ingredients. For some it will be difficult to find in whole wheat flour. In my city is a production of S. Pudov, and consequently the store - they have almost all the ingredients and buy. This is also sold in online stores, though more expensive, but useful bread is worth the effort to search. About the benefits of bread from whole wheat flour will not paint - the Internet is full of information, especially if you are already reading this recipe, you probably already know.

Before starting to prepare the ingredients - it is better to save time, put to boil water when you prepare it is already boiling. The first thing you need steamed of rye fermented malt. Steamed malt gives much more flavor than if you add it dry. To do this, pour 4 tbsp (no slides) of malt in a bowl and pour 200 ml of boiling water. Stir well and continue to cook the ingredients. I have to dilute heat the water to 50 degrees, although it can be cool to add. I have an electric kettle with variable temperature, so I first put on 50 degree heat, mould a glass of water to razbavki and then put on boiling, but not necessarily. At this stage you can still add the spices that like and require rasporki - there is field for experiments. I added dried tomatoes and a mixture of herbs - it's not for everybody, I like it.

While zaparivat malt - you need to crush in a mortar coriander. Highly recommend taking coriander beans - it gives a gorgeous flavor. If there is no mortar - in a blender, or crushed with a kitchen cleaver. The more you use manual the work in cooking the more will give their good energy to the bread and it will definitely most useful!

Mix in a bowl the flour, yeast, baking powder, salt, coriander. Weight is roughly 500 grams of flour, but it is better to measure by cups (I use a glass 230 ml). By this time, the malt should be bothered and this mass must be considerably thick, it is time need about 10 minutes. During this time the mass has cooled slightly and you need to dilute it with the remaining Cup of water (230 ml). Next add 2 tbsp of honey (preferably not too much that the cake was not cloyingly sweet) and olive oil. You can substitute sunflower refined, but you will lose the flavor. After all the mixing temperature of the resulting mass should be no more than 55 degrees, or when mixed with yeast they won't work. I have after all the described manipulations of the mass is roughly this temperature. In the end, you now have the dry flour mixture and liquid malt mass.

Now mix all together until smooth. I first mix with a spoon until it turns, then one hand. Second the hand that was dipped in water, clean first, both wet and domeshivayut have two hands, periodically wetting in water. Here is a little trick - a Cup of malt do not need to wash, and to fill it in her wet hands. There's still more oil on the walls, because hands will not only be wet with water, but oil - less will stick. Rye dough for the bread is very sticky and the consistency is like clay that is needed to wet your hands when kneading. No flour no more to add - in the proportions the dough as necessary. We make it a ball, cover with a towel and set in a warm place for 1.5 hours.

After 1.5 hours, the dough rises and increases in volume and a half times.

Grease a baking dish with butter. If there is no form, then we can round bread to bake, but it is inconvenient for sandwiches to use. Wet hands with water, obtinem approached the dough and put in baking dish. I distribute it into the corners to get the shape more correct. Then smooth with a wet hand on top to get a smooth surface. Cover with a towel and set still for 40 minutes in a warm place to rise.

The dough in the form again becomes suitable and appetizing form. Now put the bread in a preheated 180 degree oven for 45 minutes. I have an electric oven - put on the heating mode top+bottom without blowing (blowing hard crust turns out). Oven different, because at the end of the time check for a match, that was not raw, but more than 10 minutes is just not worth it to overdo. When pulled from the oven - it is necessary to cover the bread with a towel, directly in the form and leave it for several hours to ripen until completely cool. In principle, when it is slightly warm - it can be removed from the mould and serve. I usually make bread in the evening and leave it to ripen up in the morning is the best option.

It turns out to be a wonderful, delicious and aromatic bread. Thanks to whole wheat flour it is not only useful, but very hearty sandwiches with it for Breakfast for a long time satisfies hunger. Store bread I'm always in the refrigerator in the package. The longest I have spent so 3 weeks (just left) and was quite edible, without any mold, you can not say about the purchase of bread. A breadbox as such I have, as superfluous, because without the refrigerator did not try to keep it. Time cooking pure hand-made with the preparations - not more than half an hour, and the rest is waiting, in which you can do other things. All Bon appetit and good cooking this wonderful bread!