So. That I have nourished starter. I fed her once in the evening, yoghurt and rye flour (but you can water + flour). The consistency is like sour cream of average density. And left overnight on the table. That's how the starter looked like this morning.

Now take all of our ingredients for the dough (except the raisins and caraway seeds) and combine them in a bowl.And knead the dough. First a shovel, and when the dough will become firm consistency, place it on the table, floured and knead already on the table (if necessary, add more flour, well all can be, suddenly had added more liquid) no more than 5 minutes (I kneaded for 2-3 minutes). Only water I recommend adding gradually. I initially added 100 ml of water, mixed and then gradually added 50 ml of water. The amount of water here may be slightly more or less. It all depends on the density of the starter culture.

Now take the dough and make it something like pellet. In the middle of the cake spread the raisins (pre-rinse it and drain off the water) and cumin.

Next thing we have to supplements are evenly distributed on the test. I just took the edge of the pellet rolled to the middle, as if to shut down our Supplement. And then just kneaded the dough until the raisins and caraway are evenly distributed in the test (it all happened quickly, in just a couple minutes). Continue to roll the dough into a ball and place in a bowl approach (increase in the amount of about two times). Cover with a towel. The time it took me about 3-4 hours. Why so long? Yes, all because instead of yeast I ferment (and it fits longer). Yes, and I will not hurry.

After the first approach a bit to press down dough, form a loaf (round, oval -any. I just got in shape and I did kind of brick), lay on a baking sheet or pan, greased (I greased, because I have silicone) and leave for another approach. At this time, the process of the rise has occurred faster(approximately 2 hours). Before landing in the oven, you can make a pattern on top (all sorts of cuts, but I didn't do it). Sprinkle the bread with water and ...

...put in the oven to bake until tender (t*-220*C). The baking time will be different, it all depends on the oven. I baked for 40 minutes or 50. In General, the willingness to test the wand or match. Leave the bread to put on the grill and allow to cool.

Here is the bread cut.