Rye bread

Description

I have long wanted to share with you this recipe. This bread is baked quite often for several years. The most delicious and the most successful of all rye.

Ingredients

Flour

200 g
Wholegrain wheat flour

30 g
Rye flour

330 g
Malt

40 g
Water

80 ml
Yeast

2 tsp
Honey

1.5 Tbsp
Salt

1.5 tsp
Sugar

2 Tbsp
Water

330 ml
Coriander

0.5 tsp
Cumin

0.5 tsp
Nutmeg

0.1 tsp
Vegetable oil

2 Tbsp

Cooking

Malt pour boiling water, stir very well. Cover and leave until warm.

In a large bowl, sift and mix three kinds of flour. To them add the yeast, salt and spices: ground coriander and cumin, a pinch of nutmeg. Stir well.

In warm water dissolve the honey and sugar, stir well.

This mixture pour in the flour, a little stir.

Then add warm malt, again stir with a spoon.

Then use your hands to knead the dough in the kneading process, add the vegetable oil. The dough will be very sticky. Flour no more to add.

The dough is very, knead well until smooth and put into a bowl greased with vegetable oil. Cover with cling film and leave in a warm place to increase in test 2 to 2.5 times.

It looks like a ready dough (proofing for 1.5 hours).

Put the dough on the table (grease with vegetable oil or lightly sprinkle with flour). Molded bread.

And put into a form, greased with vegetable oil. Top lightly brush with water and sprinkle with cumin. Cover with cling film and leave in a warm place to increase in 2 times. If the room is warm, the dough pretty quickly suitable (30-35 min).

The oven to turn on in advance. Put to bake bread at temp. 220 deg for 10 minutes, then slightly reduce the temperature to 200 deg. and bake until tender 40-45 minutes. I baked the bread for exactly 50 minutes.

Leave the bread to leave in the form for 20 minutes, then gently lay on the grill until cool.

This has turned into bread! When cool, can be cut.

Very delicate, airy structure of the bread.

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