Wheat sourdough bread with rye malt
4 servings
205 minutes
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.
1
Take the starter, mix it with boiled water at room temperature.
- Wheat sourdough starter: 140 g
- Water: 210 ml
2
Add salt and sugar, mix thoroughly.
- Salt: 9 g
- Sugar: 20 g
3
Add malt, rye flour, and wheat flour to the liquid. Knead slightly.
- Rye malt: 2 tablespoons
- Rye flour: 125 g
- Wheat flour: 250 g
4
Add oil, mix, and leave for 20 minutes in a bowl covered with film or a lid at room temperature. This is necessary for the gluten in the flour to swell slightly.
- Vegetable oil: 2 tablespoons
5
After some time, we mix everything well, sprinkle with flour, and leave in a warm place for 1 hour.
- Wheat flour: 250 g
6
The dough will increase in size by one and a half times. We knead the dough again. Sprinkle flour on top and place our ball on the floured surface. Leave it in a warm place for 2 hours.
- Wheat flour: 250 g
- Rye flour: 125 g
7
During this time, our bread will double in size. While it rises, preheat the oven to 200 degrees.
8
I placed a tray with hot water on the bottom shelf of the oven to prevent the bread from drying out during baking.
9
We place the dough on a greased and floured sheet. I use a silicone mat, dusting it with wheat flour.
- Vegetable oil: 2 tablespoons
- Wheat flour: 250 g
10
We send the tray with dough to the oven for 25 minutes on the middle rack.
11
After the specified time, take out the bread, cover it with a towel, and leave it unattended for an hour.
12
That's it! Now it's ready to eat. Enjoy your meal!
