Malted bread
12 servings
90 minutes
Malt bread is a fragrant and flavorful gift of Russian cuisine, rooted in ancient baking traditions. The combination of rye and wheat flour gives it a dense yet tender texture, while the added malt imparts a warm caramel note to its taste. This bread is perfect for serving with butter, honey, or cheese and complements homemade soups and meat dishes. In Russian culinary history, malt bread is associated with coziness, hospitality, and leisurely family breakfasts. Its deep, slightly sweet flavor makes it an indispensable attribute of traditional cuisine, creating a sense of warmth and homeliness.
1
Pour two tablespoons of boiling water over the malt.
- Malt: 2 tablespoons
2
Dissolve yeast, sugar, and salt in warm water and let it sit in a warm place for 20 minutes.
- Dry yeast: 1.5 teaspoon
- Sugar: 1 teaspoon
- Salt: 1 teaspoon
- Water: 330 ml
3
Pour flour into a bowl, add malt and yeast, and knead the dough. Leave it to rise in a warm place.
- Wheat flour: 300 g
- Rye flour: 200 g
- Malt: 2 tablespoons
- Dry yeast: 1.5 teaspoon
4
Preheat the oven to 200 degrees, place the bread to bake, check readiness with a skewer.
5
Leave the bread to cool on a rack.
