Ingredients. Prepare welding: Malt (1 tbsp), rye flour (1 tbsp.), coriander powder (0.5 tsp.), water-boiling water (60 ml). All Gulf of boiling water, mix well, cover and leave to cool. Prepare the sourdough: Welding (all cooled), water (100 ml), flour (100 g), yeast (15 g), marmalade (I had peach) (1 teaspoon). Mix thoroughly, cover with plastic wrap and let rise - about 30-45 minutes. (needs to rise twice). Dough: dough (whole), water (100 ml), flour (300 g) rye flour (25 g), semolina (25 g), vegetable oil (1.5 tbsp), sugar (1 tsp), salt (1,5 tsp), mint (grind). All mix well. Knead the dough. Turns slightly sticky ball. Cover with a damp cloth. Let rise 1 hour.

Sprinkle flour on the table. Put on it the dough. Collapse "envelope" twice to form a bar. Put in a greased form.

Bake in the oven (hot and humid to put on the bottom of the oven capacity with water): at 220 degrees for 20 minutes, then reduce the temperature to 180 degrees for 30 minutes, turn off the oven and take the bread after 10 minutes.

Take out of shape. Allow to cool on a wire rack. And enjoy.