How to bake black bread in the malt in the oven?

Black bread with photo on site

Bread, as the wisdom of the people, "all of the head", without any breakfast, no dinner, nor dinner. Someone prefers white bread (wheat), and someone more souls with rye bread (black). Unlike wheat rye bread slightly less caloriene, which makes it possible to attribute it to the products dietary. In relation to the same food value (vitamins, amino acids, trace elements), on the contrary, are somewhat more valuable. True digested black bread worse than wheat. Therefore, during diseases of the stomach, its use is not recommended. And with diseases such as anemia and diabetes mellitus, heart disease and vessels, predispositions to cancer, inclusion in the diet of black bread is simply necessary. Rye bread It is often used in the preparation of hair masks and drugs from acne, for the preparation of means from migraine and diarrhea, herpes and angina, insomnia and runny nose, enurraw and flu.
When preparing a test for use of rye flour and a special start-up (which gives bread a unique traditional taste). Instead of Zaksa, malt is often used. And bake such miraculous bread turns out to be at all difficult and in the oven.

Black bread on the site

Today, deciding, finally, for the first time, bake bread black in the oven, I stopped on the recipe, one of the components of which is malt. True, you can not find this component in every store, but in this case the missing product can always be purchased via the Internet.

Set of black bread products:

Black bread on the site

375 Mili Rye and Wheat
Paul teaspoon salt
1.5 spoons of table sugar and vegetable oils
Dessert spoon of yeast
3 spoons of malt table
Water - 300 ml.

Cooking black bread in the malt in the photo of the recipe steps:

We start with the preparation of frivas from malt. Brew malt in 80 ml. boiling water.

Black bread on the site

As soon as the solder cools down a bit, mix it with the rest of the water (220 ml.), Sugar and yeast. We assign to the side.

Black bread on the site

After 25 minutes, the yeast will begin to wander, forming a foam on the surface of the mixture.

Black bread on the site

In the spacious cup mix two types of flour and salt.

Black bread on the site

We do in the center of the mixture of flour deepening and pour yeast starterBy adding oil.

Black bread on the site

We mix the dough. It turns out not so elastic as the dough only from wheat flour. This is the feature of Rye flour.

Black bread on the site

Cover the dough with a towel and we clean in a warm place.

Black bread on the site

An hour later (perhaps less or more), our dough will rise, having increased in the amount of twice.

Black bread on the site

Lubricate the shape of bread with butter and put the dough into it, goodcoming (so that emptiness is not formed in the test).

Black bread on the site
Black bread on the site

We assign the shape with the dough aside again, covering the towel in anticipation of re-lifting. When the dough is raised, the form with it is in the oven breathed to 180 ° C for about an hour.

Black bread on the site

The baked bread is removed from the oven and immediately lubricate the oil vegetable (milk or simply water) to soften the crust.

Black bread on the site

Bread itself is not in a hurry to remove from the form (it can fall apart), but let me cool a little, then it will move easier from the form. Here we have got a wonderful black breadwinner, which looks and not distinguish from the shop.

Black bread on the site

But to taste the bread home is much tastier and fragrant. And this fact is not claimed.

Black bread on the site

It is very easy to check. Dare!
Pleasant pleasure in the unique taste of home rye bread!

Hello, dear readers. As promised, today I will tell you a bake of bread with malt in the oven. Moreover, bread will be wheat, not rye. The recipe will not be just step-by-step, but with a story about all my experiments and is supported by photos. Usually with malt bake with rye bread, but my children have ordered white breads, they don't like dark bread, he is with sour bread. So I conceived, pick up children delicious bread, moreover, he must be delicious. So read about all my experiments below. And believe me, experiments were made a lot.

As a basis, I took one wheat bread recipe, even baked it without malt several times, and then began to experiment, after. And now about the composition of bread.

Ingredients for baking bread

• wheat flour 2 cups
• water 300 gram
• sugar 1 teaspoon
• salt 1/2 teaspoon
• dry yeast 5 grams (one teaspoon)
• 2 quail eggs
• vegetable oil 50 grams
• malt 1 tablespoon

Well, now I will explain everything in order.

We start cooking with yeast. To do this, take a small salad bowl, or a circle, who is more convenient. Pour sugar and yeast to it, mix and pour 50 grams warm water. I usually use boiled water.

I spent experiments with the number of sugar. For example, I took instead of a tea, dessert sugar spoon. The bread was slightly sweet.

We add sugar into bread in order to run yeast, so one teaspoon is enough. I also tried to experiment and yeast. The fact is that in original recipeThe dessert spoon was indicated by dry yeast. I did so, the dough came up for 10 minutes faster, and everything, no difference.

I tried ordinary living yeast, bakery. My parents prefer a stove on such yeast. I did not like. Yes, the dough is faster, but the finished bread crumble, especially for 2 - 3 days.

It is for approximately 10-15 minutes to come up with yeast. In the meantime, yeast are suitable, we drive two quail eggs, add salt, pour warm water, mix the eggs and dissolve salt.

I spent experiments and with eggs and salt. In the original recipe indicated one eggBut I shared the recipe in half, and instead of halves took two quail eggs. Pek me and hawk egg, and in general without eggs. So without eggs, finished bread also crumbled. Brew one quail egg, did not see the difference. So for the recipe you can take one quail egg.

I tried to increase the salt to one teaspoon. Bread got a bravery, and besides me, he did not like anyone. If you put less, then the bread is some kind of unplaced.

We already approached yeast and we prepared salty water with an egg. Pour flour and malt there, roll over the surface of the water. We pour yeast there, and begin to mix. I start it to make it a tablespoon, until a homogeneous state.

The dough is leap. It comes to a queue and to vegetable oil. At first I lubricate the shape for bread, and then the remaining oil thumping into the dough. Now I mix all your hand. From such a dough, the Baton is not blind, it is blurry, and we immediately put it in a form for baking. This can be both a form for cake and special baking forms of bread.

I have not yet bought forms, I used an aluminum bowler. This is clearly visible on the example of the recipe "". Now we have beautiful special baking for baking bread. We put our dough in the form, not more than 1/3 of the part of the form, and we leave in a warm place to approach.

We are waiting when our homebaked bread Rises at least the dough should increase twice, and even three. Time raising time depends on many factors. This is the quantity and quality of yeast, it is the temperature, still the dough does not like drafts.

When our dough approached, you can put it in the oven. You can check this way as pressed your finger on the dough. If the dough quickly restored its former shape, then it is ready. In order for the bread to not crack, as can be seen on one of the photos, then the bread is recommended to spray with water, or do a sharp knife in the dough.

Even recommend to lubricate the top of the bread sour cream. In the photo on the left above, I smeared the second loaf on the right. So she just turned out to be light, but a little burst. But on the right, a big photo, this bread without eggs. He is beautiful, tasty, but very crumbled.

In general, when our dough approached, then put it in the oven preheated to 200 degrees and bake. In my oven bread baked from 1 to 1.5 hours, so the minimum oven one hour.
The readiness of the bread first I checked the wooden skewer. But I want to warn, at the expense of malt, our homemade bread is a little linded, and he can stick on the wand. Now I just look around my crust and in time. After I got bread out of the oven, I definitely irrigate the bread with water. Then the crust is soft, and the bread will be easier to cut.

This homemade bread with malt in the oven, I recalled the taste of childhood. In our neighboring settlement there was a bakery, and in our store bread always brought still warm. And since we lived opposite the store, then he fell home to us still warm. And it was the bread with malt reminded me that tasty warm bread from childhood.

I can even kiss such a bread at once. I know that it is harmful, but insanely tasty. This bread in our family fell in love with everything. And so that me bread is not so harmful, I drink it, yet it is useful for the stomach. And now I'm trying to make a start-up on wheat flour. Until it turns out, but I have not finished my experiments yet, I really want to bake this bread without yeast. If we do something, then I will definitely show you a recipe.

Delicious and fragrant bread!

Unopened bread with malt

Easy recipe for unemployed bread with malt in the oven.

Soft delicious crust.

Little bread weighing about 350 grams.

A simple recipe for beginner bakeries.

In my opinion, bread and hurry - two things are incomplete. Or quickly, or delicious bread. Jar Bread is always tastier and is better stored.

Contrary to all doubts once tried to bake a small bread with malt unopened way. Nicely surprised a decent result. Now he begging him quite often.

This little bread in malt welding is approved by all my acquaintances. I think that the taste and good porosity is the merit of malt.

For a recipe, it is important to use 2550 grams of flour of no more than half a teaspoon of high-speed dry yeast, that is, no more than 1.5 grams.

How to measure a small amount of yeast can be read.

Yeast I use fast-acting dry saf-moment, they are well suited for an unemployed way.

Wheat bread with malt in the oven

Ingredients:

1. Flour - 225-250 g, one and a half or two glasses
2. Yeast dry fast-acting - 0.5 teaspoons, 1.5 g
3. Water - 150-170 ml, ⅔ cup
4. Sugar - 0.5 teaspoons, 3 g
5. Salt - 0.5 teaspo
6. Vegetable oil - 1 teaspoon, 5 g
7. Rye fermented malt - 0.5 teaspoons, 2 g

Total in finished bread: 340 g, 801 kcal, proteins 28 g, fats 7 g, carbohydrates 156 g
In 100 grams of bread: 235 kcal, proteins 8 g, fats 2 g, carbohydrates 46 g

Cooking:

1. To put at a glass of approximately half a teaspoon of malt. Brew boiling water to 2/3 cups (150-170 ml).

Add salt, sugar and vegetable oil, mix. Cool to a temperature of about 40 degrees.

2. Measure 250 grams of flour, better with the help of weights. On top to flour to wash half a teaspoon of dry yeast. Treate yeast. It can be measured by a dispenser with a dispenser or use syringe.

To knead the dough, gradually adding flour with yeast to a liquid mixture. Usually after the kneading, I remain 5-20 grams of flour from 250 grams. Sometimes all the flour goes.

Finish on the table, knead to the state of a soft bun.

If the dough is too sticky, do not rush to add flour, give the test to relax 10-15 minutes (cover the film or the mission) and then continue the knee, the dough will become more obedient.

3. Put the dough in the dishes. I have a liter saucepan.

Put the dough into a warm place so that it rises. That is, it has increased by 2-3 times. The dough will rise with the cap, and in the middle there will be a vaccine. This is the end. It may take 1-2 hours. Time depends on the strength of yeast and temperature in the kitchen.

I always use a saucepan system for lifting test. Details.

4. Usually the dough rises in an hour and a half if something is boiled on the plate.

5. Put the dough on the pill-powered table, let him break for 10-15 minutes under the bowl.

6. Take the dough of the minute three, give the shape of the ball, to ride the bottom on the table so that the seam is better connected.

7. Share a ball in a round shape of at least 1 liter, I have this old saucepan without stainless steel sticks.

Pre-lubricate the shape of a non-stick mixture so that the bread is easier to get. By the way, the beautiful thing. I don't even imagine how I used to live without her. Recipe for cooking in potato bread.

You can give the shape of the baton and bake on the shining bakery paper counterpart.

Put on a frosting in a warm place, I put it near the gas stove on the desktop when something is preparing there. Cover the shape of a plastic cover to do not dough. Time to break 40-50 minutes. If cold, then and more than an hour can be.

How do you know enough dough?

Gently test finger.

If the dent from the finger is very quickly leveling, the dough is like a spring, the proofing is insufficient. With insufficient proofing, bread in the process of baking can break. It happens that meakish breaks out.

If the pocket from the finger aligns slowly - you can furnace.

With excessive proofing, the dough is completely soft and sluggish, the pocket from the finger is not aligned at all.

Unfortunately, understanding the degree of readiness for baking comes only with experience. There is neither video nor the description will help. Only experience. But he comes quickly. And the cracked bread is the same delicious, as without cracks, should not be upset.

I had a period when the bread was too torn when baking, and I could not understand the reason. Once he accidentally lasted bread on the frost twice as long, thought everything was gone - it would not rise. And he turned out great. It was painted that it became very cold, it is necessary to create heat or time to increase the proof. Since then, the main landmark is the appearance of bread, sometimes I keep 2 hours. And the cakes, for example, happens and do not want to approach three hours, and you have to wait.

In my opinion, the excess proof can turn out when the bread approached, and you do not rush it. But then he will begin to settle.

8. At the end of the proof of the sharp knife, lubricated vegetable oil, or the blade on top of the bread applied cuts to 1 cm deep.

9. Bake until readiness in a pre-preheated oven at a temperature of 230 ° C. I am a bake in the third shelf from above. I have it above the average level for one compartment. Baking time is 40-50 minutes.

You can furnish first at 250 ° C for about 20 minutes, then reduce up to 230 ° C. Bakes for 30-35 minutes. There will be another meal. More gentle. I love more dry bread and a pap longer at a lower temperature.

The furnace is the first 20 minutes under the ferry: on the baking sheet below put a stable cup or boiling water grid, water is not more than 100 ml. After 20 minutes, the boiling water container is careful not to burn, remove.

There is another method: carefully pour into a baking sheet below 50 ml of water, then you do not have to get a mug.

But you can have a completely different baking time, it all depends on the nature of your stove. You have to master.

10. Ready bread Cool on the lattice. The top of hot bread for softening a crust can be lubricated with cream or vegetable oil.

Ready bread gains true taste after 8 hours.

© Taisiya Fevronine, 2015.

Today I want to offer you a simple rusty bread recipe in the bread maker. From these products, it turns out about 960 grams weighing, if there is a lot for you, make sex portions. Homemade rye bread with malt in bread maker is much more tastier than the store, so I advise you to try. If you wish, you can bake the same in the oven, but then it needs to be mounted with my hands and make a layer before.

I also want to note that I do rzhano wheat bread in the bread maker, because if you do only from one type of flour, it will not be so tasty. My mother simply loves such bread and bake him quite often, and this recipe also likes it very much. This recipe for rye bread with malt in the bread maker, actually buy malt will not be labor, as it is sold in many grocery supermarkets.

Recipe Bread Is rye flour In the bread maker recently become more popular, since it is less a calorie and such breads, you can keep one who follows the figure and does not eat a lot of flour. Additionally, I advise you to see, but it bakes in the oven, it turns out soft and tasty.

Ingredients:

• Yeast dry - 2 hl
• Wheat flour - 225 g
• Rye flour - 325 g
• Salt - 1.5 ppm
• Refined vegetable oil - 2 tbsp
• Rye malt - 40 g
• Boiling water - 80 ml
• Honey - 2 tbsp
• Coriander ground - 1 tsp
• Water - 330 ml.

Calorie of rye bread 208 kcal per 100 g

How to bake rye bread in bread maker

The recipe for rye bread for bread maker is simple, but it is important to do everything alternately. So, the first thing I put in the bowl of rye malt and pour it with boiling water, stirring and leave cool. Next to the special bucket supper, necessarily dry. It is important that they are fresh and keep them needed hermetically closed, otherwise your baking may not climb.

Since I make wheat rusty bread in the bread maker, then I sift the flour of two species in a bowl and then carefully pour into a bucket on top of yeast.

From above to flour with salt, vegetable refined oil, cooled malt, honey and coriander. If desired, honey can be replaced with sugar, it is your taste.

The latter gently pour water on top of all ingredients.

I install a bucket in the bread maker, I choose the "rye bread" and launch program. It is important that there was no flour or other products on the walls of the vest, if it was contaminated, it must be wired.

Next remains the simplest, it is baking rye bread. I have no choice of crust and size in my "rye bread". The total cooking time takes 3 hours 30 minutes, of which about 45 - 60 minutes, the proofing, 10 minutes goes, and at this stage I was a little manually corrected the dough - silicone spatula shot from the walls of the bucket was not domained. At the same time, at the end of the knee, I evaluate the bun, the dough is soft, sticky, but keeps the shape. Further, the program goes to the rise of the test and then it is impossible to open the lid so as not to ruin the future loaf.

When bread from rye flour in the bread maker bore, the signal will sound that it is ready. Next, click the stop button and immediately get out Item. Then carefully laying off breads on the grille for a complete cooling, the cover of a clean x / b or linen towel.

This is a recipe for rye bread in bread maker. Ready breads are very fragrant and tasty, and well cooled, it is easily cut into slices. As you can see, it is not difficult to prepare, but you know that in its composition. And due to the fact that he is kneaded and baked in the bread maker, then time spent on it quite a bit. Bon Appetit!

The feature of the dough on the rye flour is that the yeast is not able to provide him with a large porosity, so on the yeast rye bread it turns out dense and dry. Zakvaska also not only makes bread porous and nice wet, but also gives it a gentle sour taste due to acids for the fermentation.

Rye bread on Zakvask with malt and dark honey is very similar to Borodinsky and Lithuanian, but softer and more porous.

How to cook rye yoke

Preparing bread leaves for a long time, but it is very simple. The process of fermentation of rye flour takes from three to five days, and you can try bread no earlier than a four day. But do not be afraid - Rodsaw is prepared only once, and then from each test just leave several spoons next time.

Prepare a clean glass container with a volume of 1.5-2 liters (can be taken). Put 100 g of flour in it and pour 100 ml of water room temperature Or slightly warm. Cover the bank of gauze and put in a warm place (for example, not far from the kitchen plate). In no case do not cover the tricks with a dense lid, as fermentation should occur in the presence of air.

After that, the soldering should be fed every day at the same time, adding the same amount of flour and water (100 g and 100 ml). Depending on the temperature, fermentation can take place at different speeds. The fact that Rodvash is ready, says the change of its smell (which is unpleasant at the beginning) on \u200b\u200ban acidic alcohol, as well as a sharp increase in volume.

So, when Zakvaska is ready, go to cooking bread.

Ingredients for bread with malt:

• rye soldering - 300 g
• rye flour - 100 g
• wheat flour - 400 g
• dry malt - 5 tbsp. l.
• vegetable oil - 2 tbsp. l.
• dark honey or Patok - 1.5 tbsp. l.
• salt - 2 h. l.
• water - 400 ml (more or less, judging by the type of test)
• prunes - 6-8 pcs.
• raisins - 1 tbsp. l.

How to prepare rye bread at malt zavask (without yeast):

1) If you do not have 300 g of fresh bells, and there is only a starter (starter, remaining from the test), then take it 2.5 tbsp. l., Add 150 g of rye flour and 150 ml of water (not hot) and leave for 8-10 hours. This will be 300 g of the swarm specified in the list of ingredients (do not forget to leave 2.5 art. L. For a new starter).

2) Malt pour steep boiling water so that it turns out a thick cashem.

3) Add Salt, Honey, vegetable oil into the test for the test.

4) Dried fruits pour boiling water for several minutes and rinse well. Prunes cut.

5) Add rye to Zavkaya and wheat flour, PART OF WATER, Stir and add dried fruits.

6) Now tighten the water to a little, until it turns out the dough is very thick, but sticky, as in the photo. The dough for rye bread, in contrast to wheat, should not form a bun, and should be liquid.

7) Leave the dough for 20 minutes in the same tank, and then shift to the oil-lubricated oil. It will rise by about two times, but calculate the volume so that the loafs are low and can drip well.

8) When the dough is doubled, you can put bread in the oven.

9) First, heat the oven to 200 o C and for the first 10 minutes, put a plate with water in it or turn on the pairs if there is such a function. Then reduce the temperature to 150 o C and bake bread until ready. Water from the oven is removed. It will take 40-60 minutes. Readiness Check, slightly clicking on the bread center. If it is felt that the crust spawns, and not falling under the press, the bread is ready, but leave it for another 10 minutes in the oven turned off.