Crusts of rye malt

Description

Rye crusts is a small air bread with amazing aroma of malt. We don't have the patience to wait for the crusts to cool.

Ingredients

Rye flour

400 g
Malt

1 Tbsp
Salt

2 tsp
Water

400 g
Yeast

5 g
Honey

1 tsp
Coriander

0.5 tsp
Sesame

1 handful

Cooking

For the dough: in warm water stir honey and dry yeast. A bowl with yeast mixture cover and leave warm until the appearance of the foam cap (15-20 minutes). In a separate bowl mix the rye flour, malt, salt and coriander.

Into flour mixture pour yeast mixture and knead the dough.

The dough will be sticky, sticky, soiling everything around, but well shaped. With wet hands round the dough, cover and leave for 2 hours in the heat.

This was the dough after 2 hours. During this time, I didn't obmanula. The dough rose considerably, but it became more airy.

Part of dough put on floured Board. Using the flour, forming a square layer thickness of 1 cm and cut it into pieces the desired size.

I got 8 rump, each slightly bigger than the palm of your hand. Spread on the baking sheet, covered with baking paper.

Pinned crusts with a fork in several places with water, sprinkle with sesame seeds and/or coriander. Cover the pan and leave for 1 hour in a warm place.

It looks like the pellet after an hour proofing. Preheat the oven t 230-250 degrees. Preheated oven sprinkle with water, put the baking sheet with blanks in a hot oven and bake for 20-25 minutes.

This is what I managed to "grab" to take pictures. :) Ideally, the rump should be allowed to cool down to warm. The idea a huge thank you to Tatiana (the cake)!

Comments and reviews

Leave a comment or a recipe review