Malt bread with spelled flour

Category: Yeast bread
Malt bread with spelled flour

Ingredients

Water 310 g
Olive oil 1.5 tbsp. l
Whole grain spelled flour 100 g
Wheat flour, premium 300 g
Rye fermented malt 30 g
Wheat bran 20 g
Salt 1.5 tsp
Sugar 1 tbsp. l
Dry yeast 1.5 tsp

Cooking method

  • Basic baking mode, weight 750 g, dark crust.
  • Baked on a delayed start at HP Kenwood 450.
  • As a result, they took white sugar, with reed sugar or with honey, the family liked it less.

The dish is designed for

750 g

Time for preparing:

3 hours 25 minutes

Cooking program:

Main 1

Note

Bon Appetit!

Helen
Took away ...
Wildebeest
Yulia Vlasova, while I took it to the bookmarks, I will bake when we eat the one that I baked yesterday.
belockka
And how does this spelled taste, I recently bought it just so that it was, you never know, and here is a recipe, what the taste looks like ..., is it useful? you need to read about it, maybe I will reduce the recipe and bake for a test.
Wildebeest
belockkawhere to reduce the recipe here? And so on 400 gr. flour.
Yulia Vlasova
Spelled adds a light nutty flavor to the flavor, and generally a denser, richer wheat flavor.
The crumb also turns out to be denser and fine-pored.
From many tests and combinations with spelled flour, I came to this combination and proportion. But it's a matter of taste, you need to try it yourself.
My dad really likes bread on 100 spelled flour, he says how in childhood (I have a Siberian) we cook porridge with meat from whole grain, bake pies, the taste cannot be conveyed !!!

To reduce the portion, I don't even know, the flour mixture (flour, malt, bran) is only 450 gr. the bread itself is not high, it is stored well, it is eaten quickly))))
belockka
Yulia VlasovaThank you, I'm interested in the nutty taste, I need to try it, but it's easy to reduce it, I have a small form, I just try the recipes in it, I try it myself, I give it to my husband, if he approves, then I bake it full, otherwise he is so fussy ... otherwise, according to the full recipe, I will eat alone for a long time.
Yulia Vlasova
belockka, aaaa, that's another matter))))))))
When baking, keep in mind that spelled gluten is weak.
Masyusha
Yulia Vlasova, thanks for the recipe! I love spelled flour products! And cookies and pancakes! The bread was baked, but without malt. Now I will try with malt, definitely!
belockka
Yulia Vlasova, thanks for the advice!
Yulia Vlasova
Masyusha, cookies !!! Can you share the recipe?
Wildebeest
Yulia Vlasova, Yulenka, thank you very much for the recipe, but forgive me, I slightly changed it
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Water 310 gr
Olive oil 1.5 tbsp l (used ordinary vegetable oil)
Whole grain spelled flour 100 g (just spelled flour)
Premium wheat flour 300 gr (wheat flour of the 1st grade)
Rye fermented malt 30 g (20 g)
Wheat bran 20 gr (30 gr)
Salt 1.5 tsp
Sugar 1 tbsp. l (replaced with the same amount of invert syrup)
Dry yeast 1.5 tsp

I took less malt, because if there is no rye flour in the recipe, then there should be less malt (these are my taste preferences).
Some of the bran was compensated by a lack of malt.
I simply don't have whole grain spelled flour.
As you can see, the bread is very successful; by the evening, there were horns and legs from it. Tomorrow I will repeat, but I will flavor it with ground caraway seeds.
By the way, I loaded all the ingredients into the HP, kneaded in the "dumplings" mode, then put the dough into a container, made two kneading, while kneading the dough, “folded” it, baked it in the oven.
Yulia Vlasova
Wildebeest, it is gratifying that you liked it. And the fact that you change the recipe is great! A recipe is like an idea, you adapt it for yourself and what a beauty it turned out!
But I don't dare to bake everything in the oven, I'm afraid to blink)))
Wildebeest
Quote: Yulia Vlasova
But I don't dare to bake everything in the oven, I'm afraid to blink)))
I got used to my oven, more often I bake "oven" bread.
I took this recipe into my red book. Thanks again!!!

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