In my opinion, it is more convenient to divide the whole process into two stages. The first phase includes preparation of necessary quantities of leaven and preparation of welding. The evening to cook to 165 g of starter. For this you will need 15 grams leaven 100% humidity, 75 g water, 75 g rye flour.

Welding: welding to Prepare as possible before baking, and for a couple of days before ( if stored in the refrigerator). Just select a convenient time in advance. For the welding you'll need 10 minutes of time. Then a couple of hours to keep it warm at a temperature of 60-65°C. so: Fermented malt mixed with 30 g of rye flour, and 20 g is left. Add the ground coriander, cumin, anise. If any of these spices do not like, do not add. But together they provide an incredible bouquet. Gradually pour the boiling water and stir until smooth. It will take a couple of minutes. During this time, the mass has cooled from the 65°C. Now make the remaining 20 grams of flour. Cover with a lid and put there, where it is possible to maintain the desired temperature. I have the role of the thermostat performs the drawer under the oven (when the oven). If you have an electric stove with a heating function, then use it. Also, you can put in the oven on minimum heat and leave the door ajar. After 2 h, we obtain a homogeneous, shiny mass of sweet taste, slightly diluted, compared to the initial. Attached a photo, which very clearly saw the glossy sheen of welding.

The sourdough (fermented welding): Welding at room temperature - all Yeast - all Water -100 g ( 35°C) RJ flour flour - 100 g Mix all ingredients with a spoon or with a mixer and leave in the warm for 2 hours for fermentation. In the photo - the result of fermentation, foaming fragrant mass

Dough: rye flour, wheat flour 1st grade (in/s), sugar, honey, yogurt ( whey, water)- approximately 50 g, salt to mix in x/p or manually. The mixer can not cope with this - the dough is thick. (see photo) I kneaded the program "Pizza". Batch 30 minutes, but periodically correct spatula, so all is well connected. The dough dome rises above apostu HP, but does not form a bun. The dough after kneading, you can leave in a bucket, do not remove. 1.5 hours after mixing, on the surface of the dough will see the first hole, then your dough is ready for cutting

Prepare a bowl of water, a spoon, a baking sheet asterite baking paper. Sprinkle the paper with flour. Molding: a Wet spoon take the dough and put on the wet palm, then use a second wet hands, form the desired shape. With wet hands to work with rye dough easily. Feel like sculptors. The finished workpiece is spread on a floured paper, at the distance of 3-4 cm, because during proofing, they will increase in size. Lightly sprinkle top with flour through a sieve. And leave approach. Approximately 40 minutes ( it depends on the strength of your starter). At this time, turn the oven.

Baking: Morsel ready for baking as soon as the surface will be the first hole. Baking time 15 to 20 minutes at a temperature of 210-220°C. In my oven for 16-17 minutes. Look and smell of the finished bread. Hot rye bread is always a bit. If you do a morsel of the same size, as pictured, was baked at a temperature of 210°C, don't keep them more than 20 minutes in the oven, so as not to overdry! Put on a rack and allow to cool. Bon appetit!