Malt bread (bread maker)

Category: Yeast bread
Malt bread (bread maker)

Ingredients

Egg 1 PC.
Warm milk 21-28 * 1/2 cup
Water 1/2 cup
Honey 1 tbsp. the spoon
Malt extract - replaced with the same amount of kvass wort 2 tbsp. spoons
Molasses - replaced with the same amount of honey 1 tbsp. the spoon
Salt 1/2 tsp
Wheat flour 3 cups 450 grams + added 2 more tbsp. spoons during kneading
Yeast 1 tsp
Seedless raisins 75 gram

Cooking method

  • Hitachi oven, cup 240 ml.
  • Beat together 1 egg + warm milk + 2 tbsp. l. honey, pour the mixture into a bucket.
  • Add water + malt (kvass wort) + salt.
  • Pour in sifted flour + yeast.
  • To start kneading the dough, to form a kolobok, I had to add another 2 tbsp. l. flour.
  • The dough kneaded well, and generally behaved very well. There was a lot of liquid according to the recipe, but there was enough flour.
  • The result is gray bread, light and tall. Despite the presence of honey 2 tbsp. l. bread more can be attributed to the table (if you do not put raisins).
  • The weight of the finished bread is 660 grams, the height is 21 cm.

Time for preparing:

3.50 minutes.

Note

Here's a recipe for Malt Bread taken from a book by Vicky Smellwood.
I didn't add raisins.
Recommendation: cut only in a cold state, it is so airy, you can damage the inside.
I liked the bread, I will bake it more than once.

Photo lily971

zevgeny
Delicious bread. I'm doing this for the third time in a row. Thanks for the recipe.
lily971
The bread is wonderful! I've baked it several times already. I advise everyone Thank you, Tanechka, for the recipes!
Malt bread (bread maker)
Admin

What a pretty bread turned out, SUPER!

Bake for health, I wish you delicious bread

Thanks for the kind words
Vitalinka
Admin, brought you a big thank you! Yesterday I baked bread according to your recipe - it turned out beautiful, big and tasty! Your recipes always turn out great! Thank you !

Malt bread (bread maker)
Admin

How neat it turned out, super!

Vitalinka, bake for health and thanks for the kind words
Elenka
Admin, I also baked this bread not so long ago and discovered it for myself. I recently went to work, and the female employees were in a "swoon with delight" from the malt bread "Izuminka" of some small local bakery. I tried it ... I read the composition ...
I looked for a recipe here (so as not to compose myself) and found this recipe of yours. She brought me to work - they said that it was not bread, but almost a cake compared to that bread.

The bread is excellent! Thank you!
Admin

Girls, something I completely forgot about my recipe, I even looked at the recipe, what you admire there

I wrote off the words and music, the other day I'll bake myself

GirlsThank you for your kind words and feedback
Elenka
Quote: Admin

Girls, something I completely forgot about my recipe, I even looked at the recipe, what you admire there

I wrote off the words and music, the other day I'll bake myself
Admin, give it a try ... suddenly you will like it.
Everything new is well forgotten old. The recipe is 4 years old!
Admin
Quote: Elenka69


Everything new is well forgotten old. The recipe is 4 years old!

That's for sure!

I will definitely bake, I wrote off the words - and I will finally insert the photo into the recipe
Elenka
Here's my malt yesterday.

Malt bread (bread maker)

Malt bread (bread maker)

Very soft, moderately sweet. True, it turned out a little more by weight, since it took more liquid and the egg was large, and salt is too little for my taste.
Admin

Oh, Elenka, what a pretty one turned out, well, very much even !!!!!! and in my opinion bread with raisins? does it interfere with the taste?

Pleased the author - THANKS!

Today you won't be able to bake, put it on tomorrow
Elenka
Oh, Romchkathanks for the praise! I studied with you.
I literally added a handful of raisins, so as not to interfere too much. And bread, indeed, you can even with soup or tea.
Dmdm
Good evening!
At the forum for the first time, a young baker. Fast yeast is used in all recipes for cotton.
This does not suit me - I can smell their smell (it is unpleasant to me) in finished products. I bake everything on ordinary pressed yeast.
I want to try, in the near future, to make it with sourdough (I have read a lot on the site, today I put kefir to ferment). As a result
such a question - in the recipes, besides the sourdough, there is still some amount of "fast" yeast, is there any experience of using pressed
yeast? (want to cut down on trial and error as much as possible) thanks in advance. From SW. Dmdm.
Admin

And good afternoon to you!

The topic about yeast is here: look in the table of contents for the topic Yeast https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

Including About yeast - discussion, exchange of experience https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=327.0
Yeast R and B and their laying in the dough

Yeast R and B are often mentioned in bread recipes from the instructions for bread makers. What is this yeast?
This is the same yeast you are used to using to bake your bread.
The only difference is in the dosage of yeast when baking bread for different programs.

1. Amount of yeast B is intended for baking bread according to the Main (basic) cycle (program) BREAD.

2. The amount of yeast R is intended for baking bread according to the accelerated cycle (program) BREAD RAPID.

This does not apply to compressed yeast!
Admin
Quote: dmdm

(I want to cut down on trial and error as much as possible) Thanks in advance. From SW. Dmdm.

And experience ... the son of difficult mistakes ...

We all go through experience - our experience! Maybe this is for the best?
Yuyu
Good day. I really want to bake this bread, but when reading the recipe I was confused by the flour. Admin so how much flour do you need 3 cups and 450gr or just 450gr? And another question - in what mode is this bread baked in a bread maker?
Crochet
Quote: Yuyu

So how much flour do you need 3 cups and 450gr or just 450gr? And another question - in what mode is this bread baked in a bread maker?
Yuyu
I do not Admin, but let me help you ... Flour needs 450 grams + 2 tablespoons. We bake on the "Basic" mode (aka "Basic").
Admin

Inna, thanks for the help!

And if it is correct, then you need 3 measuring cups of flour, 150 grams of flour each - or 450 grams! I added 2-3 tbsp. l flour to a bun - you may not need this, watch the consistency of the dough, only then add more flour or liquid. The gingerbread man should be soft, but not liquid!

Good luck!
Yuyu
Wonderful bread turned out !!! Thanks for the advice !!!
Admin
Quote: Yuyu

Wonderful bread turned out !!! Thanks for the advice !!!

Bake and eat to your health! Nice to hear that it turned out to be bread!
Progalinka
The bread is amazing! Thank you very much! I brought it to my section of successful recipes.
Admin
Quote: Progalinka

The bread is amazing! Thank you very much! I brought it to my section of successful recipes.

Progalinka , bake to your health!
Progalinka
Thank you, I will definitely repeat, I really liked it!
yara
Admin-Tanyusha, please advise which ratio of flour and malt is better (for example, for bread 500, 750 and 1000 gr). If not in a topic, then send ... (give a link to the desired topic).
And I really love malt bread !!!!!!!
Admin
Quote: yara

Admin-Tanyusha, please advise which ratio of flour and malt is better (for example, for bread 500, 750 and 1000 gr). If not in a topic, then send ... (give a link to the desired topic).
And I really love malt bread !!!!!!!

I am sending ... with pleasure

The dosage of malt extract, depending on its enzymatic activity and properties of flour, ranges from 1-3% by weight of flour.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8003.0

In terms of the amount in which it is best to use malt or malt formulations, durum flour with a lot of gluten requires more malt than soft wheat flour.
With normal diastatic strength (100 units of d. Page), a dosage of 1.5-2% is considered sufficient, in terms of the amount of dry flour, or 1.0-1.5% in terms of dough.

Here the forum users share their experience on the use of malt "Malt, malt preparations - use in baking (discussion)" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=179.0

Read and Apply and Have a Great Bread!
Tal
This is not the first time I have baked this bread.I have no malt extract, I bake it with kvass wort and honey. Excellent bread comes out and delicious! Tanya, thank you very much for the recipe!
Malt bread (bread maker)
Admin

What a handsome, even man! Everything worked out to the smallest detail!

Tal, to your health!
advkolomna
is kvass wort short for kvass wort concentrate?
Malt bread (bread maker)
Malt bread (bread maker)
Malt bread (bread maker)
Admin, but in this recipe you don't need vegetable oil at all - or does it go by default (if yes, then in what quantity - the question arose since I hadn't dealt with recipes without oils before)?
Initially, I did not have a "kvass wort concentrate" - and I used a kvass concentrate, - instead of milk I used water, plus I added milk powder at the rate of 100 grams per liter, but for some reason it seemed to me - that malt bread should contain malt (just in comparison with the concentrate of kvass wort - the concentrate of kvass did not look as thick), - and with a pure soul I put two tablespoons of dark malt into the batch. Everything else was done as you described. The gingerbread man was formed after adding two tablespoons of flour, - after baking (I didn't put raisins - I don't have it either) - chilled it, - took it out of the towel - it tasted painfully sweet for me; although the dome of the bread is quite decent - the size, as you described, is 20 centimeters (baking in fast mode, mostly with a dark crust - 2 hours in panasonic sdzb 2502) The crumb seemed slightly rubbery, but nevertheless, it is possible to eat. (I described it all in case , if someone does not have a kvass wort concentrate at hand or as in the original recipe for malt extract). I bought "kvass wort concentrate" today at 24 rubles 90 kopecks for a 550 gram can (2 pieces - though the shelf life of this wealth ends next month 04/20/2013 - on this score I would also like to hear your comment on the properties of the concentrate after the expiration date - if after this question you fall out of your chair laughing - you can not answer, but what if you have experience of using expired concentrates, I will be very grateful, and not only me, - my relatives and I take bread - I would not like to make them hostages of the toilet rooms) Today I will try to stick to your recipe exactly as you described. There is also a question - is milk necessary in this recipe, or its significance can be neglected and replaced completely with water. Thanks for attention!
advkolomna
Quote: Talya

This is not the first time I have baked this bread. I have no malt extract, I bake it with kvass wort and honey. Excellent bread comes out and delicious! Tanya, thank you very much for the recipe!
Malt bread (bread maker)
hoist, buy a silicone spatula and watch the kneading, - scrape flour off the walls - then there will be no accumulations of flour not mixed into the bun (you have several areas of this kind in the photo). If you do not need this advice, then I ask you to excuse me - I just wanted to share the happiness of owning a silicone spatula and using it for its intended purpose.
Admin
You can interpret the recipe to your liking, but this will no longer be my author's original recipe, and it needs to be posted on a separate topic.

I cannot guarantee you that the bread will suit your taste, this is a matter of personal taste, each of us has his own individual

What confuses you with the lack of oil in the recipe? How is simple wheat bread baked without butter and sugar? Use every opportunity to experiment with tests, and include any additives and try, look for your own taste of bread
Sugar can also be added to taste, slightly less.

The recipe lists everything that is included in it, I have not forgotten anything
advkolomna
a person (human being !!!) with 864 recipes behind him cannot be mistaken (I’m not fawning about it). I just described my experience (from what was, and what was that and ate) and all-so I would like to know your opinion, Admin, - about "kvass wort concentrate" (in the text everywhere in this topic there is the term "kvass wort ") Did I understand correctly or are they two different products? and does this concentrate lose its properties after 12 months after production? (I sent a similar question to the manufacturer by mail)
Admin

I have been using kvass wort concentrate (like your can) for a long time before natural malt was on the market. And there is still a jar of concentrate in the refrigerator, I somehow did not pay attention to the date, the lid is intact, it is in the cold. Bread with such a concentrate did not affect me in any way - I am still a moderator

I can't say anything about kvass wort, you can make a request on the Internet, there are always answers to our questions

You can use black beer Porter (real Irish), which contains barley, hop malt, which is why we actually use malt and beer
ellak
Malt bread (bread maker)
roma. bolshoe spasibo. hleb velikolepnii, kak i vse vashi recepti. spasibo ot vsego serdca
Admin

To your health! Bake good homemade bread!
Palych
No malt extract, there is fermented rye (powder) how much do you need? The model of the bread machine is different (combustion) on which baking program? 3:50 we have it "French", and 3 hours is the main one. What mode do you have to choose from your own or program the processes manually?
Admin

The stove is needed on the BASIC (basic) prog, I have 3.50 in time

The malt extract can be substituted for "leavened wort" which is sold in cans at markets, bakery or grocery sections.
If you take rye malt, then it is advisable to steam it first, and then control the flour-liquid balance, the dough is soft.

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