About a week (the previous weekend) prepare the yeast. Mix ~1/2 Cup rye flour, 1/4 teaspoon salt, 1/2 h spoon sugar and 1/2 pack drosia (3.5 g). Knead until the state of sour cream, cover with foil. Leave for a day at room temperature, then put into the refrigerator. In the morning (usually on Friday) mix the starter with 1 Cup rye flour, 1/2 teaspoon salt, 1/2 teaspoon sugar and mix to a thick cream. Leave until the evening. Tonight (Friday) mixed with 2 cups rye flour, 1 teaspoon salt, 1 teaspoon sugar, mix to a thick cream. To leave in the morning. On Saturday morning, add 3 cups of flour 1.5 teaspoon of salt 1.5 teaspoon of sugar, 1/2 Cup roasted sunflower seeds (you can vary the number or don't add) and mixed with ~1 Cup water (density must be chosen, you can make thinner or thicker, a matter of taste). To shift in a bread machine (bread maker - 2 lb). Leave ~2 tablespoons of dough for a starter the following week, dilute the yeast with water to the state of sour cream and refrigerate. Leaven worth good week without feeding. I tried to hold for two weeks without feeding, survived, but became slightly orange. For baking I use a Cuisinart (sold at Bed, Bath and Beyond), mode 2, French/Italian. In this mode, the two mixing and the long time spekaniya, total time about 4.5 hours. When the bread is ready, I put him down olazagutia on a wooden lattice, narroway towel, and after about 2-3 hours he is ready. After 24-48 hours the bread becomes even more tasty. He's not stale, it has a characteristic sour taste and temnui color.