Wheat Bread with Malt
Description
Delicious baking for the whole family. Wheat bread with malt can be brought to the table as soon as it has cooled. It turns out airy and fluffy. It pairs well with first courses and for sandwiches. A very tasty loaf—be sure to bake it. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Pour the malt into the bowl. Add hot water (70°C). Set aside. Let cool to 36–38°C.
- 3
Step 3
In a separate bowl, mix flour, yeast, sugar, and salt. Rub everything together with your hands.
- 4
Step 4
Add 1.5 tbsp vegetable oil. Rub in with your hands.
- 5
Step 5
Pour in the warm malt solution.
- 6
Step 6
Start mixing the dough with a spoon. As soon as it begins to gather into lumps, grease your hands with vegetable oil and knead until evenly combined.
- 7
Step 7
The finished dough should be soft and pliable. Shape it into a ball, transfer it to a bowl, cover with plastic wrap, and leave it in a warm, draft-free place for 1 hour.
- 8
Step 8
After the specified time, the dough will increase in volume. It will become a little softer than before.
- 9
Step 9
Punch down the dough. Knock it several times against the bottom of the bowl. Roll it into a ball so there are no air bubbles. Grease the baking tin with the remaining vegetable oil. Put the shaped dough into the tin. Using a wooden skewer, poke holes all the way through the loaf down to the bottom of the tin. Leave it to rise for 40 minutes.
- 10
Step 10
Then put it into an oven preheated to 180 degrees for 35–40 minutes.
- 11
Step 11
When the time is up, check whether the bread is done. It should be risen and fluffy, with a golden-brown crust and bottom.
- 12
Step 12
Cool the bread briefly in the pan, then transfer it to a board. You may serve it to the table slightly warm, or fully cooled and rested for 6–8 hours. Choose according to your taste.
- 13
Step 13
Ready. Serve at the table.