In a bowl pour water, add a pinch of sugar and dissolve yeast. You can use fresh yeast, they will need 10 grams. Leave for 15 minutes until the "cap".

After 15 minutes, add to the dough 2 teaspoons of sugar without slides 0,5 teaspoon of salt and 3 teaspoons of wheat flour. Stir, cover with a cloth and leave for another 30 minutes.

Half an hour later the dough looks like this.

I had canned mushrooms home-made. We need half half-liter jars. Depending on the density of the calf, you will need more or less flour. I have watery eggs; if you use store - she as pasta, flour will need less.

Add to the dough vegetable oil and eggs, stir.

Now sift flour. The first time I bake bread entirely with whole wheat flour, today I wanted to add rye (get even better). But you can use any flour to your preference. First, sift in our dough 250 grams of flour and 50 grams of rye.

After looking at the consistency and if needed add more flour. The batter should be because my skin is dry, but almost cool, as in the photo. I took 350 grams of flour in total. Focus on your meal. A bowl greased with oil or sprinkle with flour, spread the dough. Cover and leave to come for 1 hour.

Coming up the dough abenaim.

Form vystelim baking paper. I use profilecontrol paper, it never sticks. If you have another paper - it is better to coat it with oil or sprinkle with flour. Spread in the batter and level it using a dampened spoon.

Leave the dough to come in the form of another half-hour. Before you put it in the oven, pierce it several times with a skewer.

Warm up the oven to 180 degrees, put on the bottom of the pot with water to steam (if you are confident in your oven and often bake bread - you can't do, and I bake all the bread so that it is not burnt). Put in oven form and takes 35 minutes. Then begin to keep an eye on the bread - if the splinter comes out not dry, and the top is already brown - cover with foil. Bake until dry splinter, it took me 50 minutes (but ovens are all different, can last more than 35 minutes). Turn off the oven and leave the form with another bread inside for 10 minutes. It is better not to cut the bread to cool down, and then I broke down - while hot, it seems a bit, but after cooling as it Matures. Here such it turned out, I cracked the top, but this is due to very active yeast ;)) the taste is not affected, trust me!

The bread turned out soft inside with a crispy crust. Fragrant, delicate, with a very slight taste of the squash caviar. Even the next day not lost its taste and softness. Bon appetit!