- Yeast dry - 1 teaspoon
- Beer - 2/3 Glass
- Wheat flour - 2 Cups
- Sugar - 1/2 Teaspoon
- Flour rye - 3/4 Glass
- Black treacle - 3 items. spoons
- Salt - 1 teaspoon
1. In warm water, dissolve a spoonful of dry yeast with a small amount of flour and a spoonful of sugar. For ten or twenty minutes we leave until the yeast "cap" rises. Sift two times rye and wheat flour, adding salt, mix in a bowl. Oparu poured into a bowl of flour, and stir well. In the flour we put treacle. We add beer. 2. The dough is kneaded until it stops pestering the hands, and will not crumble. 3. In a bowl, greased with water, we shift the dough, cover with a napkin, put it for two hours to rise in a warm place. A bowl with a dough can be put in hot water. The test volume should increase two to three times. We knead again the dough, and put on the rise. 4. From the dough we form a loaf, wash with water, and put it on a baking sheet, sometimes top the loaf with a fork or make a cross-cut. We cover the dough with a napkin and wait until it comes up. We put on the lower shelf of the heated oven, the temperature is two hundred and twenty degrees, bake for forty minutes. 5. Transfer the finished bread to the grate, moisten the bread with water, cover with a napkin and let it cool. The bread is ready.
Servings: 8