In warm whey add yeast, sugar and 1 Cup of rye flour. Close the container lid and leave for 40 minutes to ferment.

Here is how a well fermented dough.

Add to risen dough, crushed coriander seeds, salt, oil and gradually add flour, stirring constantly. The amount of flour focus yourself, it took me as long as I have outlined. But apparently, I'm a bit of flour nedolozhili was afraid to make the dough too steep, so it baked a little blurred. To suggest heating it up to a specified amount of a couple of cups. Since the dough contains rye flour, when kneading very sticky, this is normal.

Cover the bowl of batter and give him a good climb, about another 40 minutes.

Abenaim formed from the dough of bread (I have turned 2 of this amount of ingredients). Bread spread on lightly oiled baking sheets. Give a good climb, i.e. time for. Bake at 180 degrees for about 1.5-2 hours.

Get this delicious soft rye-wheat bread, without any preservatives or flour improvers. Bon appetit!