Malt - not an obligatory component in the course of bread making, but it is impossible to achieve without its participation of preparation of some grades of a rye bread. Only 30 grams of red malt will give to bread a natural shade, special aroma and will sate it with all useful properties of germinated grain.
In process of introduction of tiny bread machines for the house many hostesses thought of quality and a variety of the baked bread for the family because the store option is often far from an ideal. Facilitates process of baking of home-made bread and that fact that all necessary ingredients can be bought today. Though for bread the most traditional products are used: flour, water, yeast and salt, it is possible to try to make also more useful rye bread with malt.
What malt and why it is necessary is
Malt turns out by method of crushing of germinated grains of cereals. Most often from a rye and barley. Barley use for production of beer, and rye – at bread making. The rye malt is fermented and not fermented. The first differs in a red shade, and the second in light yellow. For that receiving and another grain pines in water from 4 to 6 days then it or is dried up and milled at once (nefermentirovannny), or still gets warm at a temperature of 50 oc several days, and then also dries and crushed. As a result fermented malt of dark-brown color turns out.
Such brown malt is present at all traditional recipes for rye and rye-wheat bread. It gives to bread natural dark color and specific aroma. The amber malt finds application in baking business too. It is used for an osakharivaniye of tea leaves owing to which the quality of flour improves. Malt intensifies fermentation process, gives to the test splendor, elasticity and increases a period of storage of a ready-made product. An attractive ruddy crust with "live" gloss – too a malt merit. Besides it has all nutritional qualities of germinated grain, and, so is useful to a human body.
As it is correct to apply malt to bread making
Malt is produced in the form of syrup and powder. The fermented rye malt is added at the rate of 30-35 grams on 700 grams of flour as a part of other ingredients in a dry form. However it is possible to use and in a different way its applications – a preliminary zavarivaniye. For this purpose the specified amount of malt needs to be filled in with boiled water, to wait for its cooling to room temperature and only then to pour out contents in capacity for the bread machine. For baking of the Borodino bread, amateur, scalded red fermented malt is used. It appears in a compounding of wheaten versions: tea, Karelian-Finnish. The amber malt is used for preparation of the Riga bread. On sale it is possible to find a ready malt flour in big cities. Application of malt in house conditions for bread making doesn't demand special skills, but not each flour reacts to its addition properly. As a result it is possible to receive very rough crumb thanks to change of gelation of flour with soft gluten. Flour from firm grades of wheat demands increase in amount of malt. Usually the necessary amount of malt for baking of a certain grade of bread is specified in the recipes attached to the bread machine. On average the recommended norm fluctuates within 1.5-2% of flour volume. A liquid malt concentrate it is possible to take 1–3%. However, there is a complexity in its acquisition as it is seasonal goods (summer). But it is possible to stock up for the future, a period of storage 1 year. If the recipe demands use of liquid extract, it can quite be replaced with a dried malt, but previously after all to make.