Wheat-rye bread with malt 😊
Description
Homemade baked goods for tea. For the bread, use two types of flour: wheat and rye, plus a little rye malt, salt, sugar, fresh yeast, and a little fat so the bread doesn’t crumble too much. The crumb is very tender, the crust is thin and crisp, the aroma is simply wonderful—even though the bread is mixed with water. See the step-by-step description; ask questions if you like, I’ll be glad. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients. Let's begin!
- 2
Step 2
Dissolve the sugar and yeast in warm water.
- 3
Step 3
In a large bowl, combine two types of flour, malt, and salt.
- 4
Step 4
Make a well in the center, pour in the yeast mixture.
- 5
Step 5
Add a couple of tablespoons of vegetable oil.
- 6
Step 6
Using a spoon, begin mixing the dough from the center, working the flour toward the edge.
- 7
Step 7
When the flour is well hydrated, transfer the dough to the work surface and knead by hand until a supple, elastic ball forms. Return it to the bowl, cover tightly with plastic wrap, and place in a warm spot for 1.5 hours.
- 8
Step 8
The dough should rise well during this time. Punch it down with your hands and knead for a couple of minutes.
- 9
Step 9
Shape one loaf of bread or two small loaves. Make slashes in the dough. Cover with a towel and let rest another 40 minutes in a warm place.
- 10
Step 10
About 15 minutes before the proofing/resting time ends, turn the oven on to 180 degrees and leave it to preheat.
- 11
Step 11
Bake the bread for 45 minutes. Cool completely on a wire rack.
- 12
Step 12
Here’s how the loaf looks sliced. Give it a try!