Moscow bread with honey

First, I scald the malt with boiling water, stir it thoroughly with a Teflon spatula and put it to cool for about thirty minutes. Meanwhile, I dissolve honey in cold water, and in a large bowl I mix wheat and rye flour with salt and yeast. I pour honey water into the same place and knead the dough. I pour in malt water and knead it again, and then I let it come up in a warm place for about two hours. Then I knead the dough again, pressing it with my hands, add cumin and start kneading again. The second time the dough comes out in a warm place for only half an hour, and then I bake in the oven in a special form or just in a bread maker on rye bread mode. For any food, it is simply wonderful: for mushrooms, herring, or you can make a ham sandwich.