Master the Art of Homemade Malt Rye Bread: A Soft, Fluffy Delight
Discover how to bake irresistibly soft and fluffy malt rye bread right in your kitchen! Follow our step-by-step guide, complete with expert tips, ingredient tricks, and baking techniques to create a bread reminiscent of traditional Borodinsky, but without spices. Perfect for bread makers of all levels.
Enjoy a delicious, freshly baked loaf of malt rye bread without leaving your home! This bread shares similarities with classic Borodinsky, yet offers a milder, spice-free flavor. It’s wonderfully soft and airy, making it a perfect companion for any meal. While baking in a bread machine is convenient, you can also bake it in a conventional oven to suit your preference.
Step-by-Step Baking Guide
Total preparation time: Approximately 3 hours
Step 1:
Gather your ingredients. Choose wheat flour of any grade, though first or second grade is preferable due to its strength. For bread machines, use instant yeast that mixes directly with flour; for oven baking, any yeast type works. Opt for sunflower or olive oil based on your taste. For more on selecting yeast, check the linked article below.
Step 2:
Start by preparing the malt infusion. Place malt in a separate bowl and pour 100 ml of boiling water (from your total water amount). Stir and let it cool to room temperature.
Step 3:
If using a bread machine, add the oil, room-temperature water, and cooled malt infusion to the baking pan first. For oven baking, dissolve yeast in warm water before adding oil and malt. For detailed bread machine operation, see the article linked at the bottom.
Step 4:
Sift and add wheat and rye flour, sugar, and salt into the pan. Create a small well in the center and place the yeast there. For hand kneading, mix salt, sugar, and flours into the liquid base. Learn more about the distinctions between rye and wheat flour and kneading rye dough in the linked article.
Step 5:
Select the 'French Bread' program on your bread machine, or 'Rye Bread' if available. The kneading process will begin. Monitor the dough consistency; add water if too dry, or flour if too sticky.
Step 6:
The dough should form a smooth ball that doesn’t stick to the sides. Close the lid and let the machine finish the program. For manual kneading, work the dough by hand, adjusting flour or water as needed, then let it rise for about 1 to 1.5 hours.
Step 7:
When the program ends, remove the pan and take out the loaf. Let it cool under a towel. For oven baking, transfer the dough to a baking pan, allow it to rise again, then bake at 350°F (180°C) for about an hour.
Step 8:
Serve and enjoy your freshly baked malt rye bread! Perfect for sandwiches, toasts, or alongside your favorite dishes. Bon appétit!
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