You will need
    • Wheat sprouting seeds - 1 tbsp.
    • Rye flour - 2 tbsp.
    • Wheat flour - 1 tbsp
    • Salt - to taste
    • Sugar - to taste
    • Water - 400 ml.
Make the leaven. To do this, rinse 1 Cup of wheat, cover with water and put in a warm place. After 12 hours, when the granules swell, drain the excess water, leaving only sufficient to ensure that the grain was wet. Leave the wheat to germinate for another 12 hours.
After the wheat will germinate, rinse the grains and proselyte them through a meat grinder. In the resulting mush, add sugar, salt and a handful of wheat flour. Add 100 milliliters of water and put in a warm place to ferment for 12-24 hours. Thus, the total cooking time of ferment takes about 2 days.
Preheat the remaining water - 300 ml, add 2 tablespoons yeast, sugar and salt to taste, mix thoroughly.
Mix rye and wheat flour, and slowly pour the prepared water. You need to stir while pouring water in order to avoid a lot of insoluble aggregates. Mix everything carefully. The batter should be the consistency of sour cream.
Dough to shift in greased with a small amount of form oil and let it stand for 6-8 hours. The dough should increase 2 times.
Put the form with the dough in a preheated to 180 degrees oven and bake for 35-40 minutes. Ready bread lay out on a towel and leave for 20 minutes.