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LEAVEN: For kneading the basic dough, activate your rye sourdough. A couple of hours before "feeding" the ferment put 25 g of starter (which is stored in the refrigerator at the coldest wall)in small (1 liter) bowl, cover with plastic wrap (not zavetrilos), put in a warm place (MICRO, with the door closed), the Starter "feed" in two steps. To 25 grams rye starter, add 60 ml. warm (40 degrees)boiling water + 55 grams of rye flour, mix well, cover with plastic wrap, leave in a locker ( MICRO ), 6-12 hours (from time) the mixture becomes friable, porous. Add another 60 ml. of warm water + 55 g rye flour (a total of 25 g. the starter will need 120 ml of water + 110 g rye flour) as well stir, cover with plastic wrap in the MICRO for 4-6 hours.

One hour before mixing bread dough brew malt "cool" with boiling water (200 ml.). Zapesochny in a bowl pour the malt, and add the honey and salt, stir well, add the cooked rye sourdough (there should be 250 grams )

Mix flour mixture: flour+rye flour (the remaining 170 g)+mnogoseriynoye cereal+oat bran+spices. In a mixture of malt and yeast mix in the flour mixture. Knead the bread dough, first mix with a spoon, then knead for a "wet" hand, the dough is a little sticky.

Form the dough into ball, place in warm bowl, cover with plastic wrap, put in MICRO for 1 hour. The dough will rise a bit (but not as much as wheat yeast)

The dough will rise a bit (but not as much as wheat with yeast), ebonite it, put in a rectangular shape (inside shape line a rimmed non-stick Mat, or grease with butter).

Preheat the oven to 200 degrees, in a Cup mix 1 tsp of wheat flour+1.5 tbsp warm water (the consistency of liquid sour cream) the Top of the risen bread oil flour sauce, sprinkle oat bran. Make a few punctures from the top, or incise (not "torn" at the top of the bread crust)

Bake the bread the first 20 minutes at 200 degrees, then turn down the heat to 180 and bake for another 30 minutes. The bread is ready, immediately remove from the mold (otherwise it will start condensing, dry bottom), cool on wire rack.

Sliced bread is well cooled. Bon appetit!!!

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