Dissolve in warm (30 C) water rye starter culture 100% HYDR., add the yeast ( leaven lovers, better still, to use them, the crumb turns out more tender). Sift flour, add the malt and start kneading. I do it in the bread maker 8 minutes, if you manually, then a tablespoon. After a couple of minutes add the coriander, then salt. Long knead not necessary. We shift the dough in a bowl with a wet spoon. Cover with film and let go 1-1. 5 hrs

Generously sprinkle flour on work surface, spread the dough and sprinkle it too. I do it on a plastic Mat. Roll out the dough thickness of 8 mm-1 cm - and cut into rectangles. I did cover the tea from the jar. Pinned rectangles of dough in several places with a fork. And spread on a baking sheet, liberally dusted with flour or bran. This moment is the most difficult. Rye dough is very hard to shift without spoiling the shape of the product. So, I sharp movement perevorachivayut Mat on a baking sheet.

Another way of molding the Dough out of the container with a wet blade to lay on the wet table. With a wet knife, divide into 2 parts. Wet hands formed into kruglyashi. A baking sheet liberally sprinkled with flour. Top kruglyashey flour. Laboring with a wet table knife, to separate is from the working surface and, helping with a knife, flip it on your hand and place on baking sheet. Put kruglyashi on the baking sheet diagonally. Push them with your hands to form flat round cakes. Appropriate size glass or glass slot in the center of the pellets holes. For the formation of the rays, take a wooden stick (a skewer), place it on the cake and press it, utaplivaja approximately ⅔ of the thickness of the pellet.

Cover with a linen towel for 50 - 90mins. If you cook on the starter, then about 90 ( to increase 1.5-2 times). Sprinkle with spray coming up the bread with cold water and sprinkle with bran, then put in a preheated 200 With the oven for a few minutes, then diminish to 180 ° C - for 12-15 minutes. The crucial moment! – crusts it is important not to overdo – they should stay soft!

I warn you, do not bake on paper, tortillas greatly stick. With a spatula over the meat to remove easier than an hour to tear off a piece, even the best branded paper! Who have silicone mats for baking would be great.

The finished cakes allow to cool on the grill, wrapped in a towel. On rays that can easily break off a piece. This is the real Finnish molding. This rye bread was baked earlier in the villages. And the holes were cut not for beauty, and the pellet can be stored under the ceiling, strung on a pole. Who watched the movie"For the matches", she may remember. Eat on health!