Nutritionists assure that a rye bread is more useful wheat. And furthermore – the bread baked by the hands where all ingredients natural! Scalded bread with use of a rye malt and with addition of fragrant spices turns out especially tasty. Today many models of bread machines are equipped with function of pastries rye, to be exact – rye-wheat bread; these units have a special scapula for a test batch from rye flour.
It is required to you
- - The 2nd tea spoon of a yeast powder;
- - 300 grams of rye flour;
- - 250 grams of wheat flour;
- - 1.5 teaspoons of salt;
- - 2 tablespoons of liquid honey or same amount of sugar;
- - 2 tablespoons of vegetable oil;
- - 3 tablespoons of a fermented rye malt;
- - 1 teaspoon of seeds of a coriander or caraway seeds;
- - 330 ml of cold water;
- - 80 ml of the boiling water for a malt zavarivaniye.
Instruction
1. Fill up malt in a glass, fill in with boiled water, to mix carefully that there were no lumps and to set aside aside before cooling.
2. In a bowl of the bread machine to establish a special scapula for a batch of a rye dough. On a bottom of a bowl to fill up yeast, over them – the sifted rye and wheat flour, salt, honey or sugar, a coriander or caraway seeds; pour in vegetable oil. From above to fill in cold water and the cooled made malt. If the design of the bread machine provides the return order of laying of dry and liquid products, then, on the contrary, at first to pour water and malt, then to put other ingredients according to the instruction to the bread machine.
3. Install a bowl in the bread machine and expose a baking characteristic of a rye bread – 3-4 hours with storage, a batch, rise and pastries not less than 40 minutes. Take finished bread from the bread machine, inwrap in a towel and, despite delightful aroma and desire to try immediately, surely to sustain minutes 30-40 for "fixing" – differently the bread crumb when cutting will stick together.