Rye bread with whey
Description
Homemade baked goods for tea. You can bake this bread without rye malt as well (just add more rye flour to the dough), but scalded rye malt noticeably improves the flavor of the bake and gives a hot loaf a wonderful aroma, so I strongly recommend not skipping this ingredient. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Lay out all the ingredients on the table before you start cooking. The milk whey should be at room temperature.
- 2
Step 2
First, put the malt in a small bowl and pour boiling water over it.
- 3
Step 3
Mix until smooth and leave on the table until completely cooled.
- 4
Step 4
Crumble the yeast between your fingers into a roomy bowl, add sugar, and pour warm water over it.
- 5
Step 5
Whisk these ingredients until the yeast has dissolved completely.
- 6
Step 6
Sift the wheat flour into the yeast mixture.
- 7
Step 7
Pour in the whey.
- 8
Step 8
Whisk these ingredients vigorously until the mixture is smooth and uniform.
- 9
Step 9
Pour in the vegetable oil and add the rye flour. Mix all these ingredients first with a spoon, then knead the rye dough by hand—it will stick slightly to your hands.
- 10
Step 10
Mix the cooled rye malt into the dough. You may need a little more rye flour to reach the desired dough consistency.
- 11
Step 11
The dough should be soft and workable enough to shape a loaf like in the photo. With a sharp knife, make thin, shallow slashes in the dough—this helps the bread bake without splitting ugly cracks. Dust the surface of the shaped loaf with rye flour and leave it in a warm place (I simply left it on the baking sheet in a switched-off oven) for 2 hours.
- 12
Step 12
After about 2 hours of proofing, the bread has grown in size. Be sure to put the bread in an oven already preheated to 180 degrees and bake for about 45 minutes.
- 13
Step 13
Cool the finished loaf of bread completely on a wire rack.
- 14
Step 14
Serve the cooled bread at the table and slice it into slices.
- 15
Step 15
The bread turns out very aromatic, with a crisp crust and a fine, porous crumb.