Prescription necessary red yeast malt, but it ended ( I forgot ), and some products were already in the bucket from the bread machine. Fortunately there is white malt. Them I have used. The temperature in the house cool today with the test deals with bread. Put in a bucket products in SL. sequence : water, vinegar, honey, mustard oil, rye flour, salt, malt flour, yeast. To turn on mode "Dough", after 10 minutes, add the coriander and raisins. And after 50 minutes You have a beautiful dough, already fragrant and sweet. To divide the weight of test 3, to separate one part and fold the roll, send in a minor form. With the remaining for the most part also : to press down, fold, roll and shape. Cover with film and proofing for 60 - 80 minutes at 25 - 30 degrees.

The dough rasstalas, increased more than twice. And oven we have preheated to 200 degrees. To moisten gently harvesting water ( with a brush or hands) and send it to baking. Bake 35 minutes in a small form, 55 to 60 minutes more. From burning the crust, cover the bread with foil but it can be done in the middle of the process.

After the specified time to get the bread, check carefully skewer comes out dry the bread is done. No, bake more. Because bread with rye flour are more viscous, adhesive structure, the bread needs to cool completely on the grill, under the towel.

And that's on the table, his Majesty the BREAD. He was unusually sweet, sour raisins, coriander made its scent... And what a crumb... I don't regret that over dark malt. Bake You.