Delicious and very aromatic rye bread with soft and porous crumb. He is somewhat reminiscent of Borodinsky. Spices such as anise can be added to the dough.
Main Ingredient: Flour / Rye Flour
Dish: Baking / Bread
- Water - 300 Milliliters (warm)
- Vegetable oil - 2 tbsp. spoons
- Sugar - 1 Tbsp. the spoon
- Salt - 1.5 Teaspoons
- Wheat flour - 300 grams
- Rye flour - 150 Grams
- Rye malt - 3 tbsp. spoons (no slide)
- Dry yeast - 1.5 Teaspoons
How to make "Rye bread with malt in a bread maker"
Prepare all the ingredients you need to make malted rye bread in your bread maker.
Pour vegetable oil into the bowl of the bread machine and pour it onto the pins of the knives. This will prevent the dough from sticking to them when kneading.
Pour warm water, salt, sugar and malt into a bowl.
Add wheat and rye flour.
Set the bread maker to the "French Bread" setting. By time 3 hours 50 minutes. Choose the color of the crust and the weight of the loaf 1 kilogram. We turn on and monitor the kneading of the dough. The finished bread roll should be elastic and soft.
After the dough has been kneaded, do not open the bread maker anymore until the signal that the bread is ready.
Unplug the bread maker and remove the bread. Cover with a clean cloth until cool.
Cut the bread and serve.
Enjoy your meal!