The bread is in fact prepared quite easily. Most importantly, to have everything you need to prepare the ingredients. Also, I want to note that I have this recipe always make the evening knead the dough and leave it to go overnight and in the morning directly put it in the oven. The starter for this recipe, I use wheat, because the bread turns out higher than rye leaven. At the time of kneading sourdough has to be refreshed with a pleasant odor and a small amount of bubbles. 1. In bowl for mixing dough the first step is to send the leaven, well sifted wheat flour and water. Stir and after add salt, honey and olive oil. Then, gradually stirring, add the bran and mix well them in General part of the test.

2. Green onions, Basil and dill should be cut into small pieces. Then - send in our dough. Here add a pinch of saffron and pepper. Mass for future bread stir until more or less uniform distribution of all components (I do it with an iron spoon, because the dough will be quite sticky). All our dough is ready.

3. Next, you must prepare the container in which our bread will continue to bake. It is advisable to select cookware with a thick bottom, so our bread during baking is not burnt. I have this ceramic pot with a thick bottom. I grease the entire inner surface of the vessel with olive oil, then around the perimeter liberally sprinkled with bran. After this, shift the bread dough in the saucepan.

4. The dough in the bowl I leave for the night. Cover it with a lid, foil or parchment is a little hole for what would be the bread was saturated with oxygen and had a good opportunity to rise. Note, the batter for the night, increases in size in 2-3 times. Therefore, we should not forget about when choosing the form.

In this position we leave our future bread all night (or at least 3-4 hours). 5. After the specified time, you need to preheat the oven to a temperature of 200-220 degrees. To remove our bread cover, generously sprinkle top of bread with water and put it in the oven for 20 minutes (in the oven you can leave a bowl of water or create steam with the spray). After 20 min. as our bread went in the oven - cover it with a lid and continue to bake until done (usually another 30-40 min). The bread after baking should be covered with a towel and leave to rest for at least 30 min.

Our bread is ready! Bon appetit!

The bread on the second day after baking.