Nutritionists claim that rye bread is healthier than wheat bread. And even more so - home-baked bread, where all the ingredients are natural! Custard bread with the use of rye malt and with the addition of aromatic spices is especially tasty. Today, many models of bread makers are equipped with the function of baking rye, or rather rye-wheat bread; these units have a special paddle for kneading rye flour dough.
It is necessary
- - 2 teaspoons of dry yeast;
- - 300 grams of rye flour;
- - 250 grams of wheat flour;
- - 1, 5 teaspoon of salt;
- - 2 tablespoons of liquid honey or the same amount of sugar;
- - 2 tablespoons of vegetable oil;
- - 3 tablespoons of fermented rye malt;
- - 1 teaspoon of coriander or caraway seeds;
- - 330 ml of cold water;
- - 80 ml of boiling water for brewing malt.
Instructions
Step 1
Pour the malt into a glass, pour boiling water over, mix thoroughly so that there are no lumps, and set aside until it cools.
Step 2
Install a special spatula for kneading rye dough into the bowl of the bread machine. Pour yeast on the bottom of the bowl, on top of it - sifted rye and wheat flour, salt, honey or sugar, coriander or caraway seeds; pour in vegetable oil. Top with cold water and chilled brewed malt. If the design of the bread maker provides for the reverse order of laying dry and liquid products, then, on the contrary, first pour water and malt, then put the rest of the ingredients according to the instructions for the bread maker.
Step 3
Place the bowl in the bread maker and set the rye bread baking mode - 3-4 hours with standing, kneading, raising and baking for at least 40 minutes. Remove the finished bread from the bread machine, wrap it in a towel and, despite the delicious aroma and the desire to try it immediately, be sure to stand for 30-40 minutes to "fix" - otherwise the crumb of bread will stick together when cutting.
