Our bread will consist of 70% wholemeal rye flour and 30% wheat flour 1st grade. Also, we need a glass of dark beer and garlic. The original recipe used fresh garlic, but I think its flavor is too dominant and I use dried. If you don't have dried garlic, you can use fresh. Don't worry about using beer in this recipe. The alcohol evaporates in the cooking process and the beer is only the aroma, as well as brewer's yeast is beneficial to the process of making the dough. In the beer contains malt, which will give the bread a beautiful color and a pleasant aroma, and the beer is rich in vitamins. So feel free to bake this bread, he will turn completely soft! The bread will bake at the ripe test. My grandmother (who, incidentally, lived to be 98 years) always used this technique since the yeast had not always been for sale. Just a piece already ready, fully risen dough hidden in a bowl of flour, a couple of days this test is kneaded new bread or cakes. So the house was always fresh pastries. So knead the dough from 31 g rye sourdough (from the fridge), 113 g rye flour 68 g of warm water (temperature 45 degrees) and 2.5 g of salt and leave to stand within 20 – 24 hours in a warm place (about 27 degrees). If the house is cold, you can put the dough in the oven with the included bulb.

Ripe dough is ready, you can knead the bread.

The beer is heated to 45 degrees C and add our mellow dough. Add the garlic. If you use fresh, pass it through the frog or RUB on a small grater. Add 5 g of salt and mix everything.

Knead the dough. It is very sticky and dense, not every processor can handle the kneading. So I mix first with a spoon, then pour the flour gradually, and when it is mixed not with a spoon, put on gloves and knead with your hands, sometimes a little dampening gloves water. Put the dough in a warm place (29 – 30 degrees) for 3 to 4 hours.

The dough came, you can start forming. At this point, you can take a piece of dough, 200 grams, put into a small bowl, tighten with cling film and put into the refrigerator. There it will be stored 2-3 days, and then it is again knead the dough for a new bread.

We pour the table with flour and spread the dough. Tighten up the dough into a ball, podrachivaya the edge to the center.

Turn the ball seam side down and tighten up it again.

Drove the ball into a loaf.

Put bread on a baking sheet for proofing. The pan no need to grease the paper, too. I just pour the pan a little flour, enough that the bread did not stick. The bread needs to rise for about 1 hour at a temperature more than 30 degrees.

The oven heated to a temperature of 270 deg. Bake bread 10 minutes with steam, reduce the temperature to 180 degrees. and bake for another 45 minutes. Bread let cool on wire rack. The bread turns out weighing about 850 grams.