Yeast-Free Bread with Malt
Description
Bread, in terms of the number of recipes, cannot be compared with any other dish. As soon as a person learned to bake it, they adapted their recipes to their lifestyle and tastes, so my recipe is only a tiny part of the accumulated experience in this field. Baking such bread is quite simple, although it requires desire and time. Follow the step‑by‑step recipe and everything will turn out.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pour 90 ml of boiling water into the malt and let it steep for 1 hour.
- 3
Step 3
In a mixing bowl, pour 300 ml of water, add 3 tbsp of rye starter and 2 tbsp of honey, and stir.
- 4
Step 4
Add the steeped malt infusion.
- 5
Step 5
Add 270 grams of rye flour, stir.
- 6
Step 6
Add another 300 ml of water, stir, and let the starter sit for 7 hours; it should increase about twofold.
- 7
Step 7
The starter is ready; you can begin kneading the dough.
- 8
Step 8
Add to the starter 20 grams of salt, 50 grams of flaxseed flour, 100 grams of wheat flour, 200 grams of rye flour.
- 9
Step 9
Add the flour, knead the dough.
- 10
Step 10
Let the dough rise for 3–4 hours.
- 11
Step 11
Dough after proofing.
- 12
Step 12
Prepare a baking basket. If you don’t have a special basket, you can use a regular bread basket, line it with a napkin, and dust it well with flour.
- 13
Step 13
Place the dough on a table dusted with flour, gather the ends of the dough into a knot.
- 14
Step 14
Place the dough into the prepared basket with the knot side down.
- 15
Step 15
Let the dough “rise” for another hour, then transfer it onto a baking sheet. Bake for about an hour in a preheated oven at 180 °C.
- 16
Step 16
Place the finished bread on a rack to cool completely, after which it can be served.
- 17
Step 17
The bread turned out beautiful, with a crunchy crust in picturesque cracks, and a fine‑porous interior with a light, pleasant tang. It keeps for quite a long time, about a week.