Admin
Malt brew for black (Borodino) bread

Fermented malt (red), which is used for custard black bread, and Borodino bread.

Malt brewing for black (Borodino) bread. How to steam malt
1. How much malt do you need?
It is the malt brewing that gives rye bread that very unique color, and partly - the taste. Prepare a brew from fermented (red) malt

According to the GOST recipe, Borodino bread is required for 100 kg of dough:
- wallpaper rye flour - 80 kg.
- wheat flour of the 2nd grade - 15 kg.
- malt - 5 kg.

If we translate this amount into our homemade cakes, we get one loaf:
- wallpaper rye flour - 400 grams.
- wheat flour of the 2nd grade - 75 grams.
- malt - 25 grams.

I specially looked on the Internet, but I could not find a single recipe for the amount of all the ingredients for making the tea leaves, the flour-liquid-malt ratio.
I chose the optimal ratio for myself, as it seemed to me:
90 g rye wallpaper flour
30 g fermented (red) malt
2 tsp (2 g) ground coriander
300 g of water

OR
80 gr. rye wallpaper flour
25 gr. rye red malt (fermented)
1.5 teaspoon tablespoons of grated coriander
250 ml. water, boiling water

Which is very close to the GOST recipe for "Borodino" bread

2. How to prepare a malt brew?
- Combine malt, flour and coriander in a bowl.
- Brew them with boiling water and leave to saccharify at 65 ° C for 2 hours, trying to maintain the temperature inside at 60-65 * C. To do this, you can place the tea leaves in a thermos, or wrap the bowl in a warm towel. You can put the tea leaves in the oven, multicooker and other appliances that are able to maintain a constant temperature at 60-65 * C.
- Let the tea leaves cool down to 30-40 ° C. Now we take out the tea leaves from the "thermos", periodically stir and bring the tea leaves to 30-40 * C, and best of all to the 35 * C set by the technology.
The finished malt brew is a fragrant and sweet liquid gruel with a thick brown color. The malt brew smells like rye bread, rye crackers, Borodino bread.

Here's my malt brew without added rye flour

Malt brewing for black (Borodino) bread. How to steam malt

Malt brew with rye flour will look even thicker and darker

Malt brewing for black (Borodino) bread. How to steam malt

More information on malt can be read here:

Malt, malt preparations - use in bakery
Malt - liquid, flour, extract - which one to choose?
Making malt at home
Admin

A new generation (and more than one!) Of home bakers came to the forum
And not everyone knows about malt, and especially about how to steam it, make it to add to the dough.

I propose to return to this question. The principle of steaming malt is outlined in this topic.
Believe me, bread with steamed / brewed malt is much tastier and more fragrant than just added to the dough dry
Palych
Quote: Admin
2. How to prepare a malt brew?
- Combine malt, flour and coriander in a bowl.
- Brew them with boiling water and leave to saccharify at 65 ° C for 2 hours, ...
All this can be done in a bread maker. The wrapped body normally keeps heat, and heating up to 65 ° - by short-term switching on of heating elements in the "Oven" mode, it can be set experimentally. On my Burning - 3 min. Plus, the tea leaves are normally brewed, and the dough is saccharified under a "fur coat" from a portion of the flour. The crust is not ventilated, add. thermal insulation, part of the flour "works" as an enzyme.
Twig
Can you make this malt brew several times? In a cartoon, for example, to darken, but once it's only smeared on the walls.
OlgaGera
I'm in cartoon and do.
A cup of tea leaves in a bowl of water. in add. we make containers
Svetlenki
Quote: OlgaGera
I'm in cartoon and do.
A cup of tea leaves in a bowl of water. in add. we make containers

I'm in the cartoon too. I brew in a Pairaksev jug, a little water in the cartoon and put a jug on a silicone mat ...
OlgaGera
Quote: Svetlenki
I put the silicone on the mat
on a paper towel, which is at hand)))
I do not like these silicone rugs.
That's just one time I do it. And it's not difficult
lana light
Admin, Tanya, and in what proportions to add tea leaves to the dough?
Admin

So, it is already written above:

1. How much malt do you need?
It is the malt brewing that gives rye bread that very unique color, and partly - the taste. Prepare a brew from fermented (red) malt

According to the GOST recipe, Borodino bread is required for 100 kg of dough:
- wallpaper rye flour - 80 kg.
- wheat flour of the 2nd grade - 15 kg.
- malt - 5 kg.

If we translate this amount into our homemade cakes, we get one loaf:
- wallpaper rye flour - 400 grams.
- wheat flour of the 2nd grade - 75 grams.
- malt - 25 grams.
lana light
That is, one portion of tea leaves = 80 gr. rye wallpaper flour, 25 gr. rye red malt (fermented), 1.5 tsp. tablespoons of grated coriander, 250 ml. water, boiling water = this needs to be added to the dough for a 500g loaf, right?
And another question - when do we add tea leaves to the dough for bread, at the beginning of the batch?
Admin

The tea leaves are added along with the flour at the very beginning of the batch.
Topolinka
Please tell me, do you also need to brew white malt? How? I rummaged through everything, I can't find
Admin
ruo
and red fermented malt is it really possible to saccharify

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