Rye bread with malt in a bread maker

A very simple recipe for rye bread, which I propose to cook in a bread maker, can be adapted for the oven if desired (baking at 180 degrees for about 1 hour). The peculiarity of this bread is an extraordinary aroma and a very rich taste - due to the addition of rye malt (we have already baked wheat bread with malt), it smells like real rye kvass.

The recipe for this bread at home includes molasses, but this ingredient is not at all fundamental: you can safely replace it with a tablespoon of granulated sugar or honey. You can also take your favorite vegetable oil, but always refined, that is, it eats odorless. Wheat flour can be used both of the highest and the first grade, and I recommend taking peeled rye flour - it is more useful than sown flour.

Ingredients

• Wheat flour(300 grams)
• Rye flour (150 grams)
• Rye maltRye malt (2 tablespoons)
• Water (310 milliliters)
• Molasses(1 tablespoon)
• Cooking Salt Cooking Salt (1 teaspoon)
• Sunflower oilSunflower oil(2 tablespoons)
• Fast acting yeast Fast acting yeast(1.5 teaspoon)

Directions

1. The recipe for making this aromatic rye bread includes two types of flour (wheat and rye), warm boiled water, rye malt, refined vegetable oil, salt, molasses and active dry yeast.
2. So, the first step is to decide what to do with the malt. There are 2 options: add it dry or brew it. I sometimes brew (like today), but most often, when making homemade bread, I fall asleep right like that, dry (when I'm in a hurry or just lazy). What does brewing give? More intense color, taste and aroma of finished bread. We brew rye malt in 100 ml of boiling water in advance, mix and let it cool until pleasantly warm.
3. Then pour the rest (210 ml) of warm boiled water, brewed malt, vegetable oil into the container of the bread machine, add molasses and chat everything.
4. Then we sift two types of flour there.
5. We level the flour and pour dry active yeast and salt into different corners.
6. Select the Main program (time 3 hours). The first batch lasts 10 minutes, during which the kolobok is formed. Be sure to watch its consistency for the first 5 minutes. The fact is that the moisture content of flour is different. If the flour is too dry, you may need more liquid, and if it is too wet, on the contrary, less. For this, the gingerbread man turns out to be like soft plasticine: not too tight, but not smeared either. He sticks to his hands a little.
7. After kneading, we no longer open the bread maker and wait for the sound signal about the readiness of the bread. Here we have such a smooth and very fragrant handsome man.
8. We take out the bread from the container and cool it on the wire rack.
9. And then we enjoy the indescribable aroma and wonderful taste of homemade rye bread with malt.
10. Be sure to check out another recipe for delicious homemade bread - wheat-rye, also made in a bread maker.