Rye flatbreads
Description
The recipe won't take much time. Baking with rye flour is healthy and delicious, but without malt it's not as aromatic and dark. Malt is sprouted, dried, and ground rye grain. Nowadays, it can easily be purchased in supermarkets. Here's a simple recipe. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Pour boiling water over the malt. Let it cool, then strain and add another 200 g of warm water.
- 2
Step 2
Mix rye flour, wheat flour, yeast, salt, and sugar.
- 3
Step 3
Separate the egg into yolk and white. Add 60 g of water to the white. If the egg is not of premium quality, add more water so that the final mixture weighs 100 g.
- 4
Step 4
Combine the flour and protein mixtures, add the malt mash and olive oil, and knead the dough. The dough is sticky but does not spread. Cover the bowl with the dough and place in a warm spot for 10 minutes to allow the gluten to develop.
- 5
Step 5
Weigh the dough and divide it into 10 equal parts. Roll each part into a ball first, then flatten into a round cake. Make a cross shape on the cake using the dull side of a knife blade.
- 6
Step 6
Place the prepared pieces on a baking sheet lined with a silicone mat or parchment paper, cover, and let rise in a warm place for 30 minutes.
- 7
Step 7
Preheat the oven to 220 degrees, brush the buns with egg yolk and bake for 15-20 minutes.
- 8
Step 8
Remove the ready flatbreads from the baking sheet and cover with a towel.