Jellied gray bread

After making jellied bread with wheat flour, I suggest trying another version of similar baking. Today we are preparing gray jellied bread with the addition of rye flour and rye malt. This bread is ideal in all respects - a safe method, quick and easy kneading, no molding. The aroma, taste and texture of the finished baked goods will captivate you, I promise!

I use the highest grade wheat flour for jellied bread, although you can safely experiment with lower grades, as well as a whole grain product. We take a little warm water (ordinary drinking), and the yeast is fast-acting. For lack of rye malt, skip this ingredient, but it adds flavor to the finished baked goods.

Ingredients

• Wheat flour(400 grams)
• Rye flour (100 grams)
• Water(500 milliliters)
• Rye malt (1 tablespoon)
• Sugar(2.5 teaspoons)
• Salt (2 teaspoons)
• Fast acting yeast(1.5 teaspoons)

Directions

1. To prepare jellied gray bread, we need the following ingredients: wheat and rye flour, drinking water, rye malt, salt, granulated sugar and fast-acting yeast.
2. In a large bowl (in my case, this is a bowl from a planetary mixer), sift 400 grams of wheat flour (I use the highest grade, but you can take the first one) to get rid of excess debris and lumps. We add 100 grams of rye flour (I took peeled flour, but sown flour is also suitable) - it is difficult to sift it through a sieve, so we just put it in a bowl.
3. Add to the two types of flour 2 teaspoons of salt (preferably finely ground), 2.5 teaspoons of sugar, 1 tablespoon of malt and 1.5 teaspoons of fast-acting yeast. 1 any (tablespoon or teaspoon) spoon in my recipes - this means without a slide, under the knife.
4. Mix all dry ingredients thoroughly so that they are evenly dispersed throughout the mixture.
5. We make a hole in the flour mixture and pour lukewarm water (500 milliliters) into it.
6. And now we mix everything with a spoon or fork so that the flour absorbs the liquid. I like it when the electric assistant does this work with the help of a hook attachment, but in this case I decided to check how the dough will behave when manually kneading. Mix the dough intensively for about 5-6 minutes with your hands or literally 3 minutes (after the ingredients have been completely mixed) with a mixer. The result will be a fairly thin dough, but at the same time it is thicker than for jellied bread made from wheat flour.
7. With a hand, a spatula or a scraper, remove the dough from the walls of the dishes, round it, and tighten the bowl with cling film or cover with a towel made of natural fabric. Leave the dough to ferment in a warm place for 1.5-2 hours (with intermediate kneading after 45-60 minutes).
8. Where is the best place for dough to roam and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no jellied bread. After about 1 hour of fermentation, the dough will become even thinner and spread over the container.
9. We collect it again into a ball, simultaneously releasing air bubbles. We give re-fermentation for another 40-45 minutes.
10. During this time, the yeast dough will become completely permeated with air bubbles.
11. We release gas from the dough, simply stirring it thoroughly.
12. Prepare a baking dish or baking dish in advance. For this bread, I use 2 baking molds made of a special high-quality food grade aluminum alloy L-11. Lubricate them with a small amount of vegetable oil (I did not indicate it in the ingredients, but literally a teaspoon is enough). Pour the yeast dough into molds
13. Cover the workpieces with a towel or cling film and leave them apart for no more than 30 minutes. Why so much time? The fact is that the dough is thin, so when overstaying, most often the finished baked goods sag in the middle (you can see similar examples on the Internet). And we need a hat, so we do not completely separate the blanks. At this time, we heat the oven (240 degrees). In half an hour, the dough will approximately double in volume - it's time to put it in the oven.
14. We bake jellied gray bread at 240 degrees for the first 10 minutes, after which we lower the temperature to 200 degrees and cook the baking for about 30-35 minutes more. Let me remind you: I have a Hephaestus gas oven, bottom heating, no convection.
15. We take out the finished bread from the mold, let it cool until warm and can be cut into portions. After cooling completely, each loaf weighs about 480 grams.
16. On the second day, jellied gray bread according to this recipe will be even tastier and more aromatic. Cook for your health and bon appetit, friends!