Rye malt

Recipe from Vlad Piskunov, brand chef of the Matryoshka restaurant.

Many cities in the world can boast of their own dishes, some of them are rich in their desserts. Who has not heard of the New York cheesecake or the Viennese Sacher cake? Several years ago, our capital Moscow also acquired its own cake, its recipe is now available to housewives, small confectioneries and even huge confectionery associations. Ekaterinburg is increasingly heard on the world stage, we host Innoprom, hosted the World Cup, with enviable consistency we host international boxing competitions, and very soon we will celebrate our 300th anniversary and welcome guests from all over the planet - participants of the 2023 Universiade. We, Ekaterinburg, simply need our own cake! Which one? This is a complex and multifaceted question, desserts are alien to Russian gastronomy , so we use international experience and enrich it with original Russian flavors — rye malt, buckwheat porridge and the bright, warm and familiar taste of baked milk. Outwardly, it is severe and laconic, like the Ural Mountains, but hides riches — bright flavors and malachite-emerald "gems". Between two layers of rye sponge cake with malt there is soft apple marmalade, a crispy layer of buckwheat with cardamom, whipped ganache from concentrated milk and salted caramel. The outside of the cake is covered with a ganache of dark chocolate, sprinkled with cocoa powder on top and decorated with green-blue gilded sugar crystals. Yes, it sounds difficult, but are they afraid of work in the Urals? No! So let's get started!

Coriander essential oil bread is a true masterpiece of gourmet cuisine, embodying the aroma of antiquity and the sophistication of modern taste. Its base is rye and wheat flour, creating a dense and rich texture. The addition of buckwheat honey adds a light sweetness, while malt provides characteristic depth. But the main highlight of this bread is the coriander essential oil. Just a few drops fill each slice with a spicy, warm aroma reminiscent of Eastern spices. This bread is perfect for a morning breakfast with butter and cheese or for savory sandwiches with meat or vegetable fillings. It harmoniously pairs with tea and honey, emphasizing its natural refinement. This is not just bread – it’s a story of flavor that unfolds with every bite.

The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.

Try using only fresh spices: it is in a hot honey mixture that they will reveal themselves to the maximum and give the gingerbread an extraordinary aroma and flavor bouquet. If you need a dark color, add a couple of teaspoons of cocoa, as well as a little rye malt. Discover the world of healthy sweets with us!

Bread made with wheat sourdough and rye malt is a true embodiment of Russian baking traditions. Its history dates back centuries when sourdough was the basis for bread making and rye malt added a rich aroma and sweet flavor to the baked goods. This bread is airy with a crispy crust and a rich grain bouquet, harmoniously combining the slight acidity of the sourdough with caramel notes of the malt. It pairs wonderfully with soups, meat appetizers, and cheeses, and serves as an excellent base for homemade sandwiches. Such bread is not only nutritious but also possesses a deep character that conveys the spirit of traditional Russian cuisine.