- Serum or water - 330 Grams
- yeast dry - 2 teaspoons
- honey - 2 Art. spoons (generous)
- salt - 1.5 teaspoons
- Wheat flour - 80 Grams
- rye flour - 470 Grams
- malt rye - 2,5-3 Art. spoons
- vegetable oil - 2 items. spoons
- water boiling water - 80 Grams
- cumin - 1 teaspoon (can be ground)
- coriander - 1 teaspoon (can be ground)
1. Brew malt with boiling water, leave to swell for a few minutes. 2. We put in the bowl of whey, yeast and honey = this is the basis of fermentation of our bread. 3. We lay down all other components, including brewed malt. Attention! Do not overdo it with the specialists - start with half a spoon each, and in the following times increase the spice at will. 4. Choose the program "Rye bread", if any, or any basic bread program, where the process is 3.20 - 3.30 hours. Knock out the middle one. We leave the bread maker alone for the entire baking time. Avoid drafts and sudden temperature changes. Bread will come out squat, dense and unusually tasty.
Servings: 4