METHOD OF COOKING

Recipe for rye bread on malt leaven

Rye bread is a traditional baking of Ukrainian cuisine, which has more than a thousand years of history. There are more than twenty recipes for rye bread in Ukrainian cuisine. According to modern recipes, it is made out of rye flour (sown or peeled) with the addition of wheat flour, because 100% rye bread is difficult to digest with daily consumption, and high acidity can disrupt digestion for people with ulcers or high stomach acidity. However, rye bread is more valuable in vitamin and amino acid composition, and due to its acidity it is better preserved without mold covering. Rye bread has 200 kcal per 100 g and contains 45% carbohydrates. Therefore, the consumption of such baking product is not only delicious but also good for health.

Rye bread baking

First of all, rye flour should be sifted through a sieve into a large bowl. Sifting will saturate the flour with air, making it easier to mix and rise. Then divide the wheat flour into two parts. Sift the first part to the rye, and from the second make the leavened dough. Pour about 200 g of warm water into the container, add a teaspoon of sugar, two tablespoons of dry rye malt, 40 g of baking yeast.

All is thoroughly mixed and put in a warm place so that the dough is brewed. Note that the use of rye malt significantly improves the quality of flour. The fermentation process intensifies, the dough itself absorbs water better, becomes more elastic, easier to mix. After baking, the bread crumb becomes softer and more porous and has a rich taste and aroma. While the dough is brewing, add one and a half teaspoons of salt to the flour mixture and mix it. After 20 minutes of fermentation, add it to a mixture of flour and salt, a tablespoon of vegetable oil and 300 ml of warm water. Start kneading the dough with a spoon. Note that the dough will be difficult to knead, but in no case do not add water!

When the dough stops sticking to the walls of the bowl, place it on the table and continue to knead. Knead for at least 20 minutes, periodically beating the dough on the table surface. Put the finished kneaded dough back in a bowl, cover with a towel and put in a warm place to rise. During this time, it should increase in volume by one and a half times. When the dough is ready, sprinkle the baking dish (a cast iron pan will do very well) with flour and place it there, beating it again beforehand. Moisten the surface of the dough with water to prevent cracking, cover the form with a towel and leave for an hour.

Bake rye bread at a temperature of 200º C, pre-moistening the surface with water. After 30 minutes of baking, remoisten and bake for another 15-20 minutes. Before the end of baking, the savory aroma of freshly baked bread will spread across your kitchen. The readiness of rye bread can be determined by sound - when tapped, the finished bread will give a hollow echo. Baked bread should be removed from the oven, covered with a towel and left to cool at room temperature in the form, allowing it to mature.

INGRIDIENTS

• Sown or break rye flour – 600g;
• Wheat flour – 200g;
• Baking yeastі – 40g;
• Dry rye malt - 2 tablespoons;
• Sugar - 1 teaspoon;
• Salt - 1.5 teaspoons;
• Vegetable oil - 1 tablespoon;
• Drinking water - 500ml.