First prepare the dough: water with the juice slightly warmed. Pour into a bowl, add the honey and yeast, stir until dissolved. Add the sifted flour, mix well. Tighten the film and leave for an hour.

Rice and lentils, rinse, pour 200 ml of water, bring to boil, remove from heat, cover and leave for an hour and a half. Wheat washed and dried.

After an hour the dough mix again, and again leave for an hour.

In the ready dough to pour a thin stream of Apple juice, warm water and 2 tbsp of vegetable oil, mix well. Add steamed rice and lentil, wheat, salt, finely chopped fresh herbs and both types of flour. Knead.

Pour the dough 1 tbsp vegetable oil, cover with cling film and leave for 10 minutes. The grease table spoon of vegetable oil, quickly knead the dough for 30 seconds, return the dough to the bowl, cover with film and leave for 15 mins Then again lubricate the table 1 tbsp vegetable oil, knead again for 30 seconds, fold into a bowl, cover with cling film and leave for 30 minutes.

Give the dough a rectangular shape, the edges on the sides to pull in the sides and fold to the middle, then alternately pulling the top and bottom of the rectangle and fold to the middle. Towel liberally sprinkle with flour, wrap it in dough and leave for 2 hours.

To give the dough the shape of a loaf and lay on a baking sheet powdered with flour, or put in form, to make diagonal cuts. Bake in the oven for 45 minutes at t 220C. Can be served warm.