Rye malt for bread making

The development of kitchen appliances greatly facilitated the lives of modern cooks and housewives. At the same time, such devices began to appear that require special preparation technology and a special formulation. For example, rye bread, in which malt fermented, in a device such as a bakery, is prepared with a slightly changed proportion of ingredients. This is due to the fact that the cooking process takes place automatically, together with mixing. In this case, the usual dough has gluten, which allows it to quickly obtain the necessary consistency. But the dough, which uses malt rye fermented and flour peeled, has a completely different structure, which is very difficult to automatically mix. That is why it is necessary to refine such recipes, adapting them to modern household appliances.

Choice of oven

It should also be remembered that every company that manufactures kitchen appliances has its own assembly criteria and temperature parameters. In this case, even different models of devices from the same manufacturer may differ in their characteristics. That's why you should choose a recipe for each device individually. The bread described below will be baked in the bakery Delfa DBM-938.

Ingredients

For preparation it is required:

- wheat flour (second grade) - 500 grams;

- rye malt - 35 grams;

- rye rye flour - 100 grams;

- Dry yeast - 1 teaspoon;

- salt - 1 teaspoon;

- sugar - 1.5 tablespoons;

- molasses - 1 tbsp;

- water - 300 ml;

- cumin - 3 grams;

Order of the bookmark

When the dough is made by hand, the order of mixing of the components does not play a big role, although the cooks try not to mix components such as salt, yeast and rye malt. In such a device, as a bakery, you should lay food in a certain order, because so the machine can in the allotted time to properly prepare the dough. It does not have to be controlled. First, a small amount of water is poured into the container, in which salt is dissolved. Then add wheat flour. Top sugar is poured over it, which is stirred a little. After that, put rye malt, molasses and peeled flour. Then the yeast is covered and water is poured.

Baking

After all components have been placed in the device, it is set to the mode at number one, designed for standard baking. Also choose a program for crust, and weight is set at 700 grams. After that press the "start" button.

Additives

After a certain time, the oven will signal. At this point, it needs to put caraway seeds. If the color of the dough is very light, you can add rye malt, but only in small quantities. Then the device is closed and waiting for the end of the process.

Crust

If you get bread right after baking, then the crust on it will turn out to be hard and crunchy. However, if you do not take it out immediately, but let it stand for at least twenty minutes, it will turn out to be airy and soft.

Recommendations:

1. The flour must be sieved.

2. Water should be used at room temperature.

3. Together with cumin, you can use coriander.