RYE BREAD WITH MALT in the OVEN
Rye bread recipe:
60 ml (4 tbsp) of malt, brew 80 ml of boiling water and stir. Set aside
Put into the bowl of the food processor:
Brewed malt
Water 290 ml
Sunflower oil 1 tbsp
Salt 10 ml (1.5 tsp)
Sugar 30 ml (2 tbsp)
Rye flour 400 g
Gluten 2 tbsp
Yeast 2 tsp
Knead in the food processor. Transfer to a baking dish.
Proofing 1 hour 30 minutes at 30 degrees
Baking 1 hour 10 minutes at 180 degrees
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