Malt bread

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to bake malt bread? To begin, prepare the necessary ingredients according to the list. Use premium quality wheat flour. You can replace fresh yeast with dry yeast at a ratio of 3:1, that is, you will need 4 g of dry yeast.

2. STEP 2

   

   In a bowl, combine malt, coriander and cumin. Pour boiling water over and stir. Cool to a temperature of 38-40°C. Stir yeast, sugar and salt into warm malt. It is important that the malt is not hot not only on the surface, but also in the depths, otherwise the yeast in the hot liquid will die and the bread will not rise. Therefore, before adding yeast, check the temperature of the malt with a cooking thermometer.

3. STEP 3

   

   Sift 250 g of flour into a bowl. Add ground wheat bran. Mix everything thoroughly. If you wish, you can replace the bran with the same amount of rye flour. If you use dry yeast, you need one that is added directly to the flour, so read the instructions carefully. Dry yeast should be added to the flour along with the bran.

4. STEP 4

   

   Make a well in the flour and pour warm malt with yeast and vegetable oil into it.

5. STEP 5

   

   Knead into a firm, elastic dough, adding the remaining flour little by little if necessary. You may need more or less flour, so do not rush to add all the flour at once - the finished bread may turn out tough and tasteless. Watch the consistency. Once the dough stops sticking to your hands, you no longer need additional flour. Roll the dough into a ball and place in a bowl.

6. STEP 6

   

   Cover with a towel and leave in a warm place to rise for 1-1.5 hours.

7. STEP 7

   

   Punch down the risen dough and form it into an even semicircular loaf. Place the dough in a mold or on a baking sheet. Brush the top of the bread with vegetable oil. Leave for another 30 minutes to rise.

8. STEP 8

   

   Using a sharp knife, make longitudinal or cross-shaped cuts on the loaf. Bake the bread in an oven preheated to 180°C for about 45 minutes. The recipe is also suitable for a bread machine.

9. STEP 9

   

   Cool the finished rye malt bread on a wire rack. Then cut into slices and serve. Bon appetit!