Black bread
Description
The recipe won't take much time. You'll need rye flour and malt—black bread can't be made without them. I usually bake with yeast or sourdough starter: 25 grams of yeast, or if using sourdough, 400 grams of rye sourdough starter for two loaves. Of course, wheat flour is also needed; I use it in equal parts with rye flour, as other proportions didn't suit me. This bread is less caloric than wheat bread and more nutritious, thanks to the malt and rye flour. Check the recipe, I'll show everything in detail. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients. Let's get started!
- 2
Step 2
Bring 1 cup of water to a boil. Transfer the malt to a suitable container, pour the boiling water over it, stir, and let it sit for 10 minutes.
- 3
Step 3
Pour the malt into a large bowl with boiling water, add the second glass of water, salt, sugar, and fresh yeast. Mix everything well and dissolve.
- 4
Step 4
Add two cups of wheat flour and two cups of rye flour. Start kneading the dough. Use half a cup of wheat flour, one tablespoon at a time, as needed.
- 5
Step 5
The dough is soft, elastic, and slightly sticky to the hands. Cover it with plastic wrap and place in the warmest spot for 1 hour.
- 6
Step 6
The dough should double or triple in size within an hour. Take it out, knead again into a ball on a floured surface, and divide into two parts.
- 7
Step 7
Grease the bread pans with sunflower oil or any other fat. Place the dough into the pans. Cover with a towel and let rise for 40 minutes.
- 8
Step 8
After 40 minutes, as you can see in the photo, the dough will have risen. Place it in a preheated oven at 190 degrees and bake for 40-45 minutes.
- 9
Step 9
Remove the finished bread from the molds and cool on a wire rack.
- 10
Step 10
Only completely cooled bread can be tasted.