Dissolve dry milk in warm water and add yeast, sugar and salt, and stir everything well (to sugar and salt dissolved)

Add the remaining ingredients: the flour of rye and wheat, malt (if anyone does not like malt flavor, you can not add) oil. Thoroughly knead the dough.

The dough will be slightly sticky. Perhaps leave a bit more flour.

Grease the bowl multivarki with vegetable oil and put in her dough. Put on the delay. I used the function "Control" the temperature is 30 degrees for a half hour. An hour and a half to get bread and a little Podesite and put another hour on the same temperature

After the elapsed time, turn on the function of "Baking" for 60 minutes (it is desirable not to increase this time to burn, I added an extra 10 minutes and almost burned the bread). When the bread is ready, let it sit in slow cooker for another 10-15 minutes. The top crust will not be baked, if desired, the bread can be flip and bake for another 30 minutes (maybe a little longer, it's easy to test by removing the loaf).