Products for the test to load in the bread machine and select "Kneading and letting dough rise". You can use the flour of the first grade. Herbs need to add after the beep or 5 minutes before end of kneading. If you're kneading the dough by hand, dissolve yeast in warm water, add to flour dry ingredients and herbs. Knead the dough and put in a warm place to rise for 1 hour or until increase two-fold. If you are using dry herbs, then their number should slightly decrease because the taste and the aroma is more concentrated. Add to batter you and other herbs according to your taste preferences, but the total amount of additives should not exceed 5 tbsp.

Coming up the dough on a floured work surface, punch down and divide into parts. One part should be two times larger than the other.

Each part to form into a ball. Baking tray lay a baking paper, lubricated with oil. A larger ball of dough transferred to the baking pan, smaller to leave on the table, cover the dough with an inverted bowl ( or saucepan) and leave for half an hour to increase in two times.

Preheat the oven to 220 degrees. After the second rise of the dough balls slightly to flatten, from the center most part make a cross incision with a knife with a length of 4 cm.

Sprinkle the dough with water and spread on top of a smaller part. In the center to make a through hole with a finger. With a sharp knife make 8 cuts from the center to the edges at the top and the cuts on the sides at the bottom. Cover the bread with oiled cling film and leave for another 10 minutes.

Dissolve 1 tsp salt in a tablespoon of water and brush the bread on top. Bake until Golden brown, cool on a wire rack.