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Rye malt for making bread. Rye bread with malt in a bread machine and in the oven, recipes Bake bread with rye malt without yeast

The recipe for this malt bread in a bread machine can easily be adapted for cooking in the oven. To do this, knead the dough: dissolve honey in warm water, combine sifted flour with salt, rye malt and dry active yeast - knead all this until the flour is sufficiently moistened. Then add vegetable oil little by little and knead the dough until it becomes a homogeneous, soft and pliable ball. Proofing of the dough lasts 2 hours, during which after an hour the dough needs to be kneaded once. Before baking (45 minutes at 180 degrees), let the workpiece stand for about half an hour in a warm place.

I try to find for you the best bread recipes for a bread machine that do not require any unknown and hard-to-find products. In addition to wheat, I often cook wheat-rye bread, as well as rye bread. If something didn’t work out for you, share your experience or even complain - I’m always happy to help!

Ingredients:

(420 grams) (2 tablespoons ) (300 milliliters) (1.25 teaspoon) (1 teaspoon) (1 tablespoon ) (2 tablespoons )

Cooking the dish step by step with photos:



I wrote above how to cook this bread in the oven, but we will make it in a bread maker. Each model has its own order of loading products: I have liquid ones first, and then bulk ones. Pour warm water into a bowl, add honey, and chat for a while.




We select the Basic mode, the time is exactly 3 hours. The dough kneading begins (in this program, the first kneading lasts exactly 10 minutes), and the bun begins to form within a couple of minutes. You can help the bread maker if the flour is clogged in the corners and the blade cannot reach them. Simply use a silicone or wooden spatula to gently scrape the flour, raking it towards the center. In addition, depending on the moisture content of the flour, you may need more or less of it. If you see that the dough is liquid and spreading, add a little flour. If the flour is dry and the dough cannot come together, add a little water. This is what the bun looks like after 10 minutes of kneading - it holds its shape, does not float, but is quite soft. If you overdo it with water, the bread will go crazy. The lid can no longer be opened until the end of baking.


INGREDIENTS

for rye bread with malt

  • Rye flour - 250 grams
  • White wheat flour - 150 grams
  • Dry yeast - 2 teaspoons
  • Purified water - 250 ml
  • Granulated sugar - 2 tablespoons
  • Kitchen salt - 1.5 teaspoons
  • Malt - 2 tablespoons
  • Vegetable oil (sunflower) - 2 tablespoons

HOW TO COOK HOMEMADE BREAD IN THE OVEN

According to nutritionists, rye bread is much healthier to eat than white bread. For my part, I will add that it is also much tastier.

And bread made at home with your own hands will give a head start to any store-bought one. After all, in a bakery all processes are performed by machines, but here in your kitchen you put personal positive energy into baking, and this, I tell you, is important for obtaining a delicious final result - aromatic homemade bread.

I don’t know about you, but I really like rye bread with malt. This additive gives baked goods a special taste and excellent smell. The house is simply filled with some magical warmth and comfort!

Well, after a short introduction, let's get down to practical actions.

Our first step will be to prepare the main ingredient - flour. We will use not only rye, but also part of the wheat. The latter has the gluten necessary for baking bread. Without her participation, rye bread will be too dense and cake-like. That is why we use two types of flour (according to the recipe).

The next step is preparing the dough. It is this process that keeps homemade bread fresh and tasty in the oven for several days.

In a deep bowl, combine 3-4 tablespoons of white flour + dry yeast + granulated sugar - mix all ingredients.

Pour in the heated water (in no case hot) in full and mix until a homogeneous mixture is obtained.

We put our dough to ferment in a warm place. After about 20 minutes it will increase in volume and take on this appearance.

Mix our first dough for making rye bread and add malt to it.

Mix and add flour (a mixture of rye and wheat), add salt. Bring the dough to the consistency of sour cream. This will be the second dough.

And again we send her to a warm place to come up. This process will last from 20 to 30 minutes until the second dough takes on the following appearance.

Now it’s time to finally knead the dough for rye bread with malt. Gradually add flour and knead the dough, moving clockwise.

As soon as it gathers into a lump, dump it onto a floured surface. Immediately add the last ingredient - vegetable oil.

Constantly adding the rest of the flour, knead the soft dough. In principle, the recipe for rye bread has been revealed and all that remains is to bake it.

Form the dough into a loaf and place it on a sheet of baking paper. Leave for a while (20 minutes) so that the future homemade bread rises a little more.

At this time, preheat the oven to 180 degrees. We send our bread preparation there (place the sheet in the center) and bake for about 25-30 minutes. We take it out, grease the top with vegetable oil (to form a beautiful crust) and put it in the oven again for 5-7 minutes, increasing the temperature to 200 degrees and turning on the fan.

At this time, the aroma of rye bread with malt will already fill your entire house, and you will understand that the baking process is complete.

Remove from the oven, transfer the loaf to a wooden board and cover with a linen towel on top. Let it cool down. Although it can be very difficult to resist immediately breaking off a piece, it smells really delicious!

So we figured out how to make homemade bread in the oven .

The peculiarity of dough made with rye flour is that yeast is not able to provide it with large porosity, so rye bread made with yeast turns out dense and dry. Sourdough not only makes the bread porous and pleasantly moist, but also gives it a delicate sour taste thanks to the acids formed during fermentation.

Sourdough rye bread with malt and dark honey turns out very similar to Borodinsky and Litovsky, but softer and more porous.

How to make rye sourdough

Preparing bread sourdough takes a long time, but it is very simple. The fermentation process of rye flour takes from three to five days, and you will be able to taste the bread no earlier than after four days. But don't be alarmed - the starter is only made once, and then just a few spoonfuls are saved from each dough for next time.

For the starter, prepare a clean glass container with a volume of 1.5-2 liters (you can take a jar). Pour 100 g of flour into it and pour in 100 ml of water at room temperature or slightly warm. Cover the jar with gauze and place it in a warm place (for example, near the stove). Under no circumstances cover the starter with a tight lid, as fermentation must occur in the presence of air.

After this, the starter needs to be fed every day at approximately the same time, adding the same amount of flour and water (100 g and 100 ml). Depending on the temperature, fermentation can occur at different speeds. The fact that the starter is ready is indicated by a change in its smell (which is unpleasant at first) to a sourish-alcoholic one, as well as a sharp increase in volume.

So, when the sourdough is ready, we move on to preparing the bread.

Ingredients for malt bread:

  • rye sourdough - 300 g
  • rye flour - 100 g
  • wheat flour - 400 g
  • dry malt - 5 tbsp. l.
  • vegetable oil - 2 tbsp. l.
  • dark honey or molasses - 1.5 tbsp. l.
  • salt - 2 tsp.
  • water - 400 ml (more or less, depending on the type of dough)
  • prunes - 6-8 pcs.
  • raisins - 1 tbsp. l.

How to make rye bread with malt sourdough (without yeast):

1) If you don’t have 300 g of fresh sourdough, but only have a starter (the leaven left over from the dough), then take 2.5 tbsp. l., add 150 g of rye flour and 150 ml of water (not hot) and leave for 8-10 hours. This will be 300 g of the starter indicated in the list of ingredients (don't forget to leave 2.5 tbsp for the new starter).

2) Pour boiling water over the malt until you get a thick paste.

3) Add salt, honey, and vegetable oil to the starter prepared for the dough.

4) Pour boiling water over dried fruits for a few minutes and rinse well. Cut the prunes.

5) Add rye and wheat flour, part of the water to the starter, stir and add dried fruits.

6) Now add water little by little until the dough is very thick but sticky, as in the photo. The dough for rye bread, unlike wheat bread, should not form a bun, but should be runny.

7) Leave the dough for 20 minutes in the same container, and then transfer it to greased molds. It will rise approximately twice, but calculate the volume so that the loaves are not high and can be baked well.

8) When the dough has doubled in size, you can put the bread in the oven.

9) First, preheat the oven to 200 o C and for the first 10 minutes, place a plate of water in it or turn on steam, if there is such a function. Then reduce the temperature to 150 o C and bake the bread until done. Remove the water from the oven. Baking will take 40-60 minutes. Check for doneness by lightly pressing the center of the bread. If you feel that the crust springs back and does not collapse under pressure, the bread is ready, but leave it for another 10 minutes in the turned off oven.

Rye bread with malt Homemade bread is even more delicious than any store-bought rye bread. From the history of rye bread it is known that it appeared much later than white bread, only at the beginning of the 12th century. Bread made from rye flour was prepared with special sourdough or kvass, which is why the bread turned out a little sour. The softer, airier white bread faded into the background with the advent of rye bread. By the way, the first bread in Rus' was generally baked from acorns. The situation with black bread was completely different at that time in Western Europe. In England, for example, bread made from rye flour was considered the lot of the poor and poverty; the noble classes consumed only white bread.

Today, there are several dozen popular recipes for rye bread. Today, every housewife, if desired, can prepare rye bread at home using one or another recipe. It can be custard, Borodino, Lithuanian rye bread, honey-nut rye bread. All types of rye bread can be divided into two large categories - bread made with sourdough or yeast. The first type of bread is certainly more healthy than the second, but it takes much longer to prepare.

Rye bread with malt, step by step recipe which I want to offer you today, tastes a little like Borodino bread, so if you like Borodino bread, then you can safely bake rye bread with malt according to this recipe. Rye bread with malt will be cooked in the oven using yeast.

Ingredients:

  • Wet yeast – 50 gr.,
  • Malt – 4 tbsp. spoons,
  • Salt – 1 teaspoon,
  • Sugar – 1 teaspoon,
  • Sunflower oil – 5 tbsp. spoons,
  • Rye flour – 150 gr.,
  • Wheat flour – 150 gr.

Rye bread with malt - recipe

Place malt in a bowl.

Pour a glass of boiling water over it. Stir. Leave to cool.

Crumble the yeast into another bowl with your hands.

Add sugar to speed up fermentation. Pour warm water over the yeast.

Half a glass of water will be enough for this portion of yeast. Mix the yeast. As soon as large quantities of bubbles appear on the surface of the yeast diluted in water, you can begin to work with them.

Pour the cooled steamed malt into a large bowl in which you will prepare the dough with malt. Pour in the yeast. Stir.

Pour in sunflower oil and add salt.

Stir the mixture.

Add rye flour.

Stir the dough. As you can see, the dough made from rye flour turned out to be viscous.

Add wheat flour.

Mix the bread dough with your hands. Knead the dough thoroughly. The dough should be elastic and tight enough to be rolled into a ball.

Leave the rye flour and malt dough to rise in a warm place for 1 hour. Once the dough has risen, you can shape it into a loaf. You can place the dough in a special baking dish, pre-greased with vegetable oil, or form a round loaf with your hands. Next, roll it into a flat cake 3-4 cm thick. Give it a round shape. Place on a baking sheet sprinkled with flour. Use a knife to make perpendicular cuts, which will result in cubes on the bread.

Let the rye bread and malt rise again. This photo shows that the bread has almost doubled in size. Now you can bake it. Place the baking sheet with bread in the oven, heated to 180C.

Bake for 30 minutes on the middle rack of the oven.

Rye bread with malt. Photo

The development of kitchen appliances has made the life of modern cooks and housewives much easier. At the same time, devices began to appear that require special preparation technology and a special recipe. For example, to which fermented malt is added, in a device such as a bread maker, it is prepared with a slightly changed proportion of ingredients. This is due to the fact that the cooking process occurs automatically along with kneading. At the same time, ordinary dough has gluten, which allows it to quickly obtain the required consistency. But the dough, which uses fermented rye malt and peeled flour, has a completely different structure, which is very difficult to automatically knead. That is why such recipes should be refined, adapting them to modern household appliances.

Selection of oven

It should also be remembered that each company involved in the manufacture of kitchen appliances has its own assembly criteria and temperature parameters. Moreover, even different models of devices from the same manufacturer may differ in their characteristics. That is why you should select a recipe for each device individually. The bread described below will be baked in a Delfa DBM-938 bread machine.

Ingredients

To prepare you will need:

Wheat flour (second grade) - 500 grams;

Rye malt - 35 grams;

Peeled rye flour - 100 grams;

Dry yeast - 1 tsp;

Salt - 1 tsp;

Sugar - 1.5 tbsp;

Molasses - 1 tbsp;

Water - 300 ml;

Cumin - 3 grams;

Bookmark order

When the dough is made by hand, the order in which the ingredients are mixed does not matter much, although cooks are careful not to mix ingredients such as salt, yeast and rye malt. In a device such as a bread machine, products should be placed in a certain order, since this way the device will be able to properly prepare the dough in the allotted time. In this case, you don’t have to control it. First, a small amount of water is poured into the container, in which the salt is dissolved. Then wheat flour is added. Sugar is poured on top and stirred a little. After this, rye malt, molasses and peeled flour are added. Next, add yeast and add water.

Baking

After all the components are placed in the device, it is set to mode number one, intended for standard baking. They also select a program for the crust, and set the weight to 700 grams. After this, press the “start” button.

After a certain time has passed, the oven will beep. At this point, you need to put cumin in it. If the color of the dough is very light, you can add rye malt, but only in small quantities. Then the device is closed and the process is completed.

If you take out the bread immediately after baking, the crust will be hard and crispy. However, if you do not take it out immediately, but let it stand for at least twenty minutes, then it will turn out airy and soft.

1. Flour must be sifted.

2. Water should be used at room temperature.

3. Coriander can be used together with cumin.