Wheat buckwheat bread with malt

Wheat-buckwheat bread with rye malt will appeal to lovers of aromatic homemade bread with a thin crust and soft, slightly moist crumb. Such bread will perfectly complement the first courses or will become a wonderful base for making sandwiches and sandwiches.

The recipe uses two types of flour: wheat (you can take the first or second grade) and buckwheat. It may work purely on buckwheat bread, but it will crumble, since there is no gluten in this flour. That is why we take wheat flour.

Ingredients

• Wheat flour (310 grams)
• Buckwheat flour (100 grams)
• Water (300 milliliters)
• Fast acting yeast Fast acting yeast (4 grams)
• Natural honey(1 tablespoon)
• Sugar (1 teaspoon)
• Cooking Salt(1.5 teaspoon)
• Vegetable oil (1 tablespoon)
• Rye malt (1 tablespoon)
• Wheat bran (2 tablespoons)

Directions

1. The recipe for this homemade bread includes two types of flour (wheat and buckwheat), water, salt, sugar, natural honey, rye malt, wheat bran (you can take any), refined vegetable oil and yeast.
2. First, we measure out 100 milliliters of water, boil it and brew rye malt (just with boiling water).
3. Let it cool slightly (up to 50-60 degrees) and add natural honey, stir well.
4. Now we sift two types of flour into a suitable dish, add yeast, sugar, salt and bran. Mix everything thoroughly.
5. We make a deepening and pour in the brewed malt (it is no longer hot, but warm), the remaining 200 milliliters of water and oil.
6. Knead the dough for about 5-7 minutes, round it, and tighten the bowl with plastic wrap or cover with a towel.
7. Let the dough stay warm for 2 hours, during which we do one workout (in an hour). The dough should rise at least twice.
8. Our further actions depend on what kind of bread you are baking - pan or hearth. I have a mold (that is, we bake in a mold). We transfer the dough to the table and knead it into a layer. The dough is not sticky, it is like plasticine.
9. We twist it into a fairly dense roll.
10. We put in a mold covered with baking paper. If baking on a baking sheet, shape as you wish - loaf or round.
11. Let the workpiece be warm for about 40 minutes. The dough will double in size. I decided to powder the bread a little with flour and make cuts. You can simply sprinkle with water.
12. We bake wheat-buckwheat bread for the first 15 minutes at 230 degrees with steam (at the bottom of the oven there is a form with boiling water). I also create steam by simply pouring water from a glass (about 100 ml) onto the bottom of a hot oven. After that, we remove the steam and bake the bread until cooked for another 25 minutes at 180 degrees.
13. Remove the finished bread from the mold and cool on the wire rack.
14. You should like this aromatic, tasty and soft bread with a delicate crumb and thin crust!