The malt grind (if necessary) in a coffee grinder. In a saucepan mix the rye flour, malt, bran and coriander. Pour 150 ml of warm water. Knead a stiff dough. Pour 150 ml of boiling water. Stir all until blended and sent to one hour a pot of tea in the oven, preheated to 60 ° C. During this time, due to the malt, the starch of the flour will break up into simple sugars.

Allow the welding to cool and pour into it a tea spoon of dry yeast, stir. Allow the dough to rise. It will take 2-3 hours. If you can stand longer - not terrible, just bread will get a little more sour that rye bread is not so bad.

Pour in the yeast mixture, salt, wheat flour and tablespoon of oil. Knead the dough briefly - if only there was an approximate uniformity. Ten minutes later, knead the dough completely, this time carefully. Cover the bun with a suitable cap (inverted pan) and leave for an hour.

Abenaim the dough and send him to rise for in a greased baking dish (I used a small aluminum kettle with a lid). Sprinkle the bread with water and close the lid to the top of the bread to dry out. After proofing (40 - 50 minutes) again wetted the tip with water, smooths the surface with a brush or the palm of the hand.

Bake bread in an electric oven for 50 minutes. I did so: first, cover Kazantsev had closed and the temperature control in the furnace was set at 200 ° C. Then, after 15 minutes the cap I took off and set the temperature 180 degrees C, mode fan. Readiness check the bread, as usual, with a wooden stick. It should remain dry after the puncture depth of the loaf. When tapped on the bottom of the bread to hear a hollow sound.