Whole grain rye wheat bread with malt (unmixed)

Category: Yeast bread
Whole grain rye wheat bread with malt (unmixed)

Ingredients

whole grain rye flour 80 gram
whole grain wheat flour 140 grams
rye malt 10 grams
dry yeast for baking 1 rounded teaspoon
salt pinch
warm water ~ 250 grams

Cooking method

  • Mix flour, malt, yeast, salt in a large bowl.
  • Pour in water gradually, stirring with a spoon.
  • The dough at the exit is thick, sticking to the walls and bottom.
  • Cover the dish tightly with cling film and put in a warm place for 12-14 hours.
  • The dough after rising is thin, sticking to the hands.
  • Grease a baking dish and hands with vegetable oil.
  • Put out the dough, smooth the top.
  • Leave in a warm place for 1 hour for proofing. I heat up the microwave for one minute and put the form with the dough there. And the warmth and under the hands does not interfere.
  • Preheat the oven to 180 degrees. Put a bowl of water down.
  • Put on the form with the right dough.
  • Bake for 40-50 minutes. Willingness to check with a splinter.
  • Then cool slightly, gently remove from the mold and cool completely, wrapped in a towel.

The dish is designed for

for 4-6 servings

Time for preparing:

12 hours for fermentation + 5 minutes kneading + 45 minutes baking

Cooking program:

oven

Note

The bread is wonderful
Fragrant. Smells good with malt.
The upper crust is soft. And the bottom is so delicious
The crumb is soft, loose, porous.
Does not crumble when cutting.
Whole grain rye wheat bread with malt (unmixed)

Made on the basis of this recipe

100% Whole Grain Oven Bread (Easy Method) (Podmosvichka)


If you want sour bread, adjust the amount of flour and malt.
To make a total of 230 grams of dry components.

Secretly - I like pure wheat more, it's sweeter

Albina
Elena, without mixing we need. I will tell my student son.
Podmosvichka

Conveniently. I put it in the evening, from the morning to here and there, and it's ready

Anna 57, Anh, where are you?
I tried for you - baked


Added Monday 27 Feb 2017 03:35 PM

Crochet, come to visit, I will treat you with bread
I only eat
All mnem
Nuttison
Thanks for the recipe.
Podmosvichka
Nuttison, eat for good health
NetMistrust
And if all the ingredients are loaded into the bread maker and put on the rye mode? Has anyone tried it?)
Milena Krymova
Elena, thanks for the tip, was just about to change her proven recipes and switch to bread without kneading, and here you are!
I would like to clarify how many points.
You write: Dry yeast 1 heaped spoon - almost 1.5 tablespoons, but in grams?
I clarify it based on my own experience. I now put dough on 250 grams of wheat w / s for the night, and I have 1.5 grams of yeast. This is enough so that the dough does not endure in the same time.

"In a warm place for 12-14 hours." At what temperature?
I say that if you put it where it is warmer - to the battery, or on the top of the refrigerator, then again, my dough may settle.

What will we get in the morning in your recipe, how will it look and smell? Will not stop?

And I understood that for this bread, as well as for others from the category of "without kneading", it is not necessary to stir for a long time, 5 minutes. enough, and the kolobok cannot be there by default.

I'll put in a double dose tonight, I think.
mamusi
Quote: NetMistrust
if all the ingredients are loaded into the bread maker and put on the rye mode? Has anyone tried it?)
And why, if there are a lot of recipes specifically for HP. Already verified, and this one is interesting because "without kneading".
Other bread. Yeah.
Lenus, thanks, I'll take it.
Sometimes I want this. Lazy!
NetMistrust
mamusi, I liked the fact that it contains exclusively whole grains, both wheat and rye ... in recipes for cotton, I have not yet come across this))))
mamusi
Quote: NetMistrust
in recipes for x / n this has not yet come across to me))))
So it didn't come across because

in HP it will be more difficult to reproduce this.
Oven, there is an oven.
For HP, such a recipe needs to be verified well, to balance the liquid, to choose a regimen by trial and error. IMHO.

Podmosvichka
Milena KrymovaThanks for your interest in the recipe.
Unfortunately I cannot help.
I have not done it for a long time, and in the near future I will definitely not bake.

I don’t get out of the hospitals, today I was operated on again.


Excuse me.
Milena Krymova
I baked the first two options today. So far, I am deciding on the consistency of the dough and temperature conditions.
One was easily mixed with a fork, it turned out thick, but not cool. And in the second, ripe dough thumped, not very good, by the way, and kneaded more steeply. Yeast sprinkled a little, compared to the original recipe, and put it to a warm radiator for proofing.
In the morning she baked in a preheated oven. From the first one turned out to be a cake a little higher than two cm, I did not give her time to rise well. The crumb is sticky inside, if crumpled with your fingers, it does not straighten. We must find a balance!
And the second piece, on ripe dough, can be disregarded as the original recipe. Yes, it seems to have stood still, the sourness in the taste is noticeable, like on liquid yeast. Heavy, although the crumb is better baked than the first.
What I liked - in both cases, good porosity, decent holes. So I'll bake some more, bring it to taste, and as an option - bake in a pizza maker with a thin flat cake, otherwise my oven is very moody.
Lena, thank you and

Get well soon, there is nothing to be sick in such a good year!

Podmosvichka
Thank you so much
Share the results of your experiments, interesting

Irishk @
Quote: Milena Krymova
, bring to taste, and as an option - bake in a pizza maker with a thin cake, otherwise my oven is very moody
It is very interesting to know about the result. Please write how it was baked in a pizza maker.
Milena Krymova
Irishk @, I'm not going far from the topic, Elena has no time, catch, this one has not yet baked:
https://Mcooker-enn.tomathouse.com/in....0.
Maybe start with him?
Irishk @
Milena Krymova, thanks of course, but I'm interested in the result of this bread in pizza makers, you wanted to bake it there.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers