Baltic bread

First I ground sugar with yeast and poured this mixture with a quarter of a glass of warm water. He gave it five minutes to settle, and then poured in another glass of water and honey, added salt, a tablespoon of butter, and flour, which he previously sifted through a sieve: the entire norm of wheat and a glass and a quarter of rye. I also poured cumin into it and gave it a few more minutes to settle. On the floured kitchen table, he diligently kneaded the dough, gradually adding the remains of rye flour. I gave the dough a spherical shape and put it in an oiled bowl for an hour and a half. Before putting the dough under a clean towel, I rolled it in oil. When the dough increased in volume by about a couple of times, I crushed it thoroughly to release carbon dioxide and divided it into two pieces, made a round loaf from each. I gave the bread rolls to stand on a baking sheet under a towel for about half an hour and baked for about an hour at 180 C, not forgetting to preheat the oven. I checked the readiness with a toothpick, but for this purpose it is better to use a disposable wooden skewer, it is longer. In the future, I usually did so. The bread didn't just smell, it smelled fragrant and just called to eat it as soon as possible. It was simply impossible to wait until he finally cooled down. Meanwhile, mushrooms were fried in a frying pan, cabbage soup and other various foods were cooked. We managed to surprise the guests with Baltic bread. There would be more of such culinary recipes!