In the evening to prepare is to refresh it: 70 g old rye starter ("starter") is mixed with water, 70 g rice, 70 g of rye flour. Stir, cover and leave until morning. So it will look like:

Morning brew red malt - in a bowl, add the salt and fennel. Fennel is good to use cumin or coriander. But you can just spice in the dough, Sapareva. The steaming aroma makes them "softer".

When the mixture has cooled to body temperature (test with your finger...), combine in a large glass bowl starter and brewed malt. Stir in a homogeneous mass.

Sift the flour and add to the bowl. There - seeds and white malt. (Part of wheat flour you can substitute barley, buckwheat, oats, corn. Sometimes I do: clean 2-3 tbsp. measured out flour, no more, pour as much of the other.) Mix and knead in any way - by hand, mixer, in a food processor. The amount of water - rough, dry flour will take more. Add if necessary spray. It turns out the gingerbread man "on the leg" - the dough closer to rye, viscous and sticky. It seems a little on the clay.

The finished dough can "conduct" in two ways: to withstand 8-10 hours at T*= 12-15*With or just shift to a form that sformovat on the Board or on a plate (or in the same bowl, if size allows). Molded with a spatula, moistening it with cold water. "Cold" method makes the bread much tastier. Form, usually L-7, oiled. Put the batter into the pan, smoothing it with a spatula or spatula. You can moisten the top with water, starch mash. I don't normally do. Sometimes even sprinkled with flour.

The form with the dough to close the film or just put into the package, closing it tightly. Leave to rise at room T* or again- to endure the cold (it is possible to manage the baking time). If you want a sourer bread, you can leave the dough for 1-2 hours on the table and then to shift to a form that is slightly potmesil. The bread is ready for baking when the top you will see bubbles and holes. At room temperature is 3 hours.

Baking "with steam". Usually one loaf I bake in the convection oven: the bottom AG is warmed up pour a little boiling water, 10 minutes - 235*C, 30 minutes, 205 ° C and 10 minutes at 180*C. Remove the bread from the mold, sprinkle with water from a spray bottle, wrap in towel and put on the grill (or inverted bread basket) to cool. Hot - sticky as rye.

Cut only ostasi bread. Store, wrapped in linen towel.

If you need more bread, use the oven. On the bottom put a pan of water, removing it after 10 minutes of baking. Or bake in two forms or hearth. For him, the dough was a little thicker, denser. For hearth bread is better to make cuts or punctures.

The quality of bread directly depends on quality of flour. This flour does not fail me. Rye sourdough - not naraduyus! Strong, fragrant.

And of course the spices until I got here this bag I fennel the spirit can not stand.