Good bread is a pride and reputation of a host.

     To make quality bread flour can be obtained only from rye yielded in dry weather and kept in dry premises.
In order to prepare rye bread, at first flour is scalded, then ripened and finally baked.
     The scalded dough is prepared in aspen-tree tubs 12 – 15 hours before baking.

    Prior to a scald making flour is bolted. Bolted flour contains more air which is necessary for dough ripening, and it makes flour homogenous.
     Flour should always be warm, otherwise the ripening is very slow.
     Rye flour is scalded with water. Rye flour and water proportions depend on the quality and raising capacity of flour. Temperature of water to be used is also very important. Depending on it you can obtain the common or the scalded rye bread.
     For the sweetened–scalded bread the temperature of water should be 90 – 95`C.

    Influenced by that, the starch in flour gelatinizes, later splits up in sugars which add a peculiar sweetened flavour to bread. 

    Dough is ripened for 6 – 10 hours. Well-ripened dough has a pleasant sourness and has risen in volume. Then it is kneaded by adding the rest of flour, sugar and salt.
     Dough is kneaded up when it does not stick to hands, has developed a springy, elastic consistency and a finger lined over it leaves a white track. The kneaded dough is levelled and raised once more in a warm place.
     Before making of loaves the dough is divided in portions.

     With hands wetted by water, try to take out from the tub all dough intended for one loaf. It is placed on a bread-shovel sprinkled by bran.

    While putting the made loaf into stove and during the baking process no draught must be in the premises otherwise bread cracks.
     Starch-water solution is applied over the baked loaves; thus they become brighter, nicer, and keep better humidity and aroma. Then allow bread to cool down. Keep in dry, not too cool place.