Rye humps

Undoubtedly, fluffy, airy and aromatic homemade bread based on wheat flour is very tasty. However, you need to think about the health benefits, so here is a simple recipe for rye bread. But we will cook it in a rather original way - in the form of humpbacks.

Rye humps are very aromatic, with a delicate crumb and crispy crust. Rye malt will give us special aromatic notes and an amazing taste of this pastry, but if you don't have it, don't worry - everything will work out without this ingredient.

Ingredients

• Rye flour (500 grams)
• Water (450 milliliters)
• Pressed yeast (15 grams)
• Rye malt (1 teaspoon)
• Natural honey (1 teaspoon)
• Salt (2 teaspoons)

Directions

1. The recipe for making this rye bread includes the following products: rye flour (add about half a glass to the required amount for molding and sprinkling the dough), rye malt, natural honey, warm boiled water, salt and fresh yeast (can be replaced with dry - 5 grams).
2. First, you need to dissolve natural honey and yeast in warm water, and then leave them in a warm place for 15-20 minutes.
3. Then we combine sifted rye flour, rye malt and salt in suitable for kneading dough.
4. Mix everything and pour in the yeast water.
5. Quickly knead the heavy, rather sticky dough. It turns out like soft, slightly melted plasticine. It makes no sense to knead for a long time. Sprinkle a little flour on the dough, cover it with a towel and send it for proofing for 2 hours. You can knead the dough once in the process to saturate the yeast with oxygen.
6. After the allotted time, the dough will rise, loosen, become more airy. We divide it into 2 equal parts.
7. Sprinkle the table generously with rye flour (I said above that we need about half a glass for this purpose) and spread half the dough. Sprinkle it with flour and simply press it with your hands to the surface, forming a square. We cut it into 4 relatively even parts. These are our future rye peas.
8. We do the same with the rest of the test. The blanks (8 pieces) are slightly trimmed from the sides and transferred to a baking sheet, covering it with parchment paper.
9. We make punctures in several places with a fork, spray the humps a little with warm water from a spray bottle, cover them with a towel and leave them to rest for an hour. Then we heat the oven to 250 degrees and bake the rye humps for 20-25 minutes, generously sprinkling the walls of the oven with water.
10. This rye bread is baked quite quickly, as the temperature in the oven is very high. But at the same time it does not burn.
11. Remove the prepared hot rye peas from the baking sheet and cool on the wire rack.
12. Most of all, I like to eat still warm humps with cold butter, fragrant fresh herbs and salt. You should like them too!