I think that the pastry in this recipe can be done in the oven El. ovens, but baking is different. At the bottom of the bucket, and pour the yeast. Separately in a container for solids pour rye and then wheat flour (after weighting), with a spoon stir and sift all into the pail. The remaining ingredients are added also in the bucket. The water I pour into the bucket gently over the entire area, through a strainer used to filter meat broth. I use the program "main", average bread, crust color "medium". After 4 hours You take now this bread.

Another request I added an additional 1 tbsp of dried milk or dried cream. In the next photo You can see the cut bread with a sharp knife. Crisp. The smell of yeast in bread no. The bread is stored for several days, not boring. The smell of fresh bread spread throughout the house. Bon appetit.