Submitted by enr on 15 Jul 2012
700 g wholemeal
500 g white flour
2 tbsp dry yeast (or according to the description of the yeast to 1.2 kg flour)
1 tbsp baking soda
1 tsp sugar
1 tbsp salt
lukewarm water for kneading of dough medium hard
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Both types of flour is mixed in a large glass bowl, they are separated 1 cup and the rest is added yeast, sugar, salt and baking soda - mix well and gradually add water until the dough. The resulting dough is izmesva nice with separate cup flour, returned to the bowl which is greased with sunflower oil, cover with a plastic bag and a damp cloth and allow to rise in the oven, which is heated to 60-70C (so the dough rises faster). Once leavened dough is kneaded again and put in lightly greased oblong baking tin do is light cross sections on top and put in the oven. Bake at 180C until ready.
2 users
15 Jul 2012


looks very appetizing. I'm sure it is delicious. Should after the second kneading and once it is in the form again to rise and put zashto and soda and yeast?

After the bread is in the form it is not necessary to rise again because of the low bake temperature rising process in the oven. Here soda -skoro used as a preservative (E500).

It's great, congratulations

very well received and only with whole wheat flour. This bread does not spoil a week

*Water for kneading of dough medium hard,* well, but roughly how much water to cook? I have no idea. I will try with the first half of the products because I'm not sure what I get.

Maybe about 300-400m

Very tasty bread obtain, thanks for the recipe!

I did it only with whole wheat flour and became good bread with a crispy crust and very fluffy.