Malt bread rye bread

Category: Yeast bread
Malt bread rye bread

Ingredients

Flour with bran
(replaced by 2 cups
2 cups
Wheat flour 1 cup
Water 1 cup
Salt 1 tsp
Honey (melted with butter) 1 tbsp. l.
Butter
(melted and slightly chilled)
2 tbsp. l. or 30 g
Dry yeast 1 tsp
Malt extract
(replaced with kvass wort containing rye malt)
1 tbsp. l.
Sunflower seeds
or cumin
1/2 cup
1 1/2 tbsp. l.

Cooking method

  • Hitachi oven - cup 240 ml.
  • 1. Mixed 2 kinds of flour in one bowl. mixed.
  • 2. In a bucket, mix all the liquid ingredients + salt + yeast + melted butter and honey.
  • 3. Turn on the oven and in the operating mode, gradually add the flour mixture with a spoon to the liquid, until a good kolobok is formed, as much as the liquid takes. The gingerbread man turns out sticky from molasses and malt, so there is a temptation to add more flour, you do not need to do this so that the bread is not tight.
  • The bread rose well, but during baking it was blown away on a "flat roof", the color of good rye bread, the taste is also rye. The size of the bread is 13 x 13 x 11 cm, the weight is 670 grams. The density of the bread is good and porous. I forgot to put the caraway seeds, but with caraway seeds and coriander the bread would have tasted like Borodinsky. But as with butter on sandwiches I went ...

Time for preparing:

3 hours 50 minutes

Note

I offer malted rye bread with caraway seeds or sunflower seeds.
It is based on a recipe from the book by Vicky Smellwood.

Photo eugeniya_oda

Crochet
Admin, do not tell me, "Krupki rye-wheat ..." - how much do you need in grams?
Admin
Quote: Krosh

Admin, do not tell me, "Krupki rye-wheat ..." - how much do you need in grams?

Fathers, is this really my bread recipe, I have already forgotten about this

The recipe requires 2 cups (my cup is 240 ml). Pour the nibs into the cup up to the 240 mark, shake the cup lightly to make the nibbles more firm, and that's it.
In grams, I did not hang it then, but now I don’t have it, if only I go to weigh the semolina, the weight should be the same.
Do not torment yourself with grams, do it in cups, everything will work out, adjust it with a bun.
eugeniya_oda
Admin, please advise which mode for baking rye bread to choose correctly for the Moulinex OW 3000 oven? I really want to try baking, but there is no special mode. It seems to me that the 3rd mode should come up, there the total time is the greatest -3h45min. But I doubt it, because until now I only baked according to recipes from a book). Help me please.
Admin

Yes, it seems that we have wandered into the wrong topic to consult ...

If you are asking me this question, then check out my recipes for baking wheat-rye bread here:
My Bread Gallery by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6272.new#new


Start with a bread recipe with a higher wheat flour content.
All recipes can be used for any bread machine with the Basic (basic) baking mode, approximately 3-50 times.

Why so: when you make a dough from a flour composition, where there is more than 50% wheat flour than rye flour, the Basic mode program and two dough proofing that are included in this program are suitable for this mode.
Just keep track of the bun - it should be quite a bit softer than pure wheat bread.

Good luck, try it!
But just remember that the success of baking bread mainly depends on you personally. Write, if anything. Only next time, let's talk about the recipe you have chosen.


svetlaya
I decided to bake this bread, maybe malt appeared in the bins. I put everything in the bread maker and turned on the main program. At the first kneading of the kolobok, nothing happened, I added half a glass of water. we'll see...
Looks like it was necessary to do it right away, as described in the recipe, add flour little by little. Probably much less mukt is needed .. Now I'm waiting for the result
eugeniya_oda
Hello Admin! I tried on your advice to bake bread with a high content of wheat flour, namely peasant. It turned out just super !!! He got up so well, just handsome. The only thing that I didn't have time to photograph. While cooling down, my son is already fat. And yesterday I took a chance and tried to bake malt bread according to your recipe. It turned out to weigh 700 grams. Delicious, with caraway seeds. True, the top is unusually flat. But the taste was not reflected in any way. I kneaded the dough on program 6 (for pizza), stood for a total of about 1 hour 20 minutes, and then on program 10 (baking) - 1 hour. This time I managed to photograph the process, from the formation of the bun and up to the finished bread. The flour fell asleep according to your recommendation gradually, it left exactly according to the recipe. I honestly wanted to add more, because the bun at first stuck to the walls, but was afraid to overdo it.
Here's what happened

P1010558.jpg
Malt bread rye bread
Nastasya78
What does bran flour mean? Can I replace it with first grade flour or whole grain?
Crochet
Anastasia, for whole grain !!!
Admin
Quote: Nastasya78

What does bran flour mean? Can I replace it with first grade flour or whole grain?

We cook our own whole wheat flour and flour of the 1st and 2nd grade or you can take whole grain flour

Inna-Kroshik, Thank you!

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