Custard rye bread

We remove the sourdough from the sauerkraut, transfer it to other dishes and dilute it with warm water. And we pour a third of the flour into the sawer, pour boiling water into it, stir it and, covering it with a cloth, put the sawer in a warm place. After 2-3 hours, add the diluted starter, mix the dough and put it in a warm place again. After 16-18 hours, add salt, the rest of the flour with cumin, mix well and put it in heat again. As soon as the dough starts to rise, you can heat the oven. In the villages, Isstari baked hearth rye bread in the form of round or oval caravays. They do it that way. Pieces of dough are placed on a wooden shovel sprinkled with bran or covered with cabbage leaves, the dough is leveled, the surface is wetted with water and carefully placed from the shovel on under the stoves. Hence its name. Baking takes 2-

2. 5 hours. And how do you know if the bread has slept? There is a long-standing and faithful reception to this. The loaf is pierced with a thin ray, and if it remains dry, without traces of dough, then the bread is ready. It is taken out of the oven, lightly wet the top crust with water, placed on a board and covered with a clean cloth. You can transfer bread for storage to a cool place only after it cools down.