Malt molasses bread

Category: Yeast bread
Malt molasses bread

Ingredients

Wheat flour 280 gram
Wheat flour 280 gram
The water is clean 125 ml.
Fresh milk 125 ml.
Egg 1 PC. average
Liquid honey 1 tbsp. l.
Barley malt (concentrate) 2 tbsp. l.
Dark molasses 1 tbsp. l.
Salt 10 grams
Instant yeast 1.5 tsp.

Cooking method

  • Combine milk and water, heat to 30-40 * C. Add malt, molasses, honey to the liquid, stir and dissolve in warm liquid.
  • Sift flour into the bowl of the food processor, add salt, yeast, liquid, beaten egg, make a rough knead of dough and leave the gluten to swell for 15-20 minutes.
  • Malt molasses bread
    Turn on speed 2 (Kenwood combine), start intensive kneading of the dough.
  • Malt molasses bread
    The dough grasps into a ball at once, the strong gluten of the grain flour affects.
    Malt molasses bread
    According to my observations, the fiber strongly binds the dough, it is very soft and at the same time does not spread like ordinary wheat dough, elastic, gathers into a bun.
  • Malt molasses bread
    Next, I measure the temperature of the dough, from a warm liquid and kneading for about 10 minutes, it has risen in the dough to 32 * C, which means I will stand the dough on the table, closing the bowl tightly with a bag.
    Malt molasses bread
    Next, kneading, forming the dough. The dough is very springy, so I will mold flat bread out of it.
  • Malt molasses bread
    Next, I give the distance to the dough until it doubles and baking. The dough clearly shows how the dough is bubbling with bumps.
  • I preheat the oven to 250 * C, put the dough piece and then lower the temperature gradually from 250 to 165 * C. The dough contains molasses, honey, so the crust becomes strong and dark very quickly. To preserve a normal crust, a beautiful color, after the crust of the dough is browned, I cover the bread with foil - then everything will be fine, the bread will not burn too much.
  • Malt molasses bread
    I put the finished bread on a wire rack to cool. The inside of the crumb is very soft, fine-pored, light malt color.
  • Malt molasses bread
  • Malt molasses bread

Note

When I read this recipe, I thought “what an explosive mixture was collected”, and decided to try to bake bread. Half of the wheat flour was replaced by wheat grit.

The taste turned out to be good table bread, slightly sweetish, there is a taste of malt.

Cook with pleasure and bon appetit! Malt molasses bread

Merri
Tanya, tell me, please, honestly, do you constantly bake bread for your family or according to your mood? Why did I ask about this? Because baking in the oven takes much more time than in HP, but where can I get it? Bread, of course, is beyond praise!
Admin
Quote: Merri

Tanya, tell me, please, honestly, do you constantly bake bread for your family or according to your mood? Why did I ask about this? Because baking in the oven takes much more time than in HP, but where can I get it? Bread, of course, is beyond praise!

Ira, I answer honestly, as in spirit

I bake bread only for the family and in a good mood, 2-3 times a week, that's how it goes! Only today ended wheat bread on orange juice (natural) with soft cheese.

There are many recipes, so I want to try to bake different breads, appreciate different tastes, from different ingredients and additives.

I only bake bread in the oven! It seems that the oven takes longer than the x / oven! Not at all!
I don't sit next to dough or bread!
When the scheme of the kneading and baking stages is worked out in time and cycles, then I approach the dough / bread only when it is time to control the proofing, kneading, baking - everything has already been worked out! In the interval between the stages, I do other chores around the house, this is how it will turn out (or vice versa?)
The main thing is to start baking bread in a good mood. And it pays off with delicious baked bread!

And that's another question, where bread baking lasts longer! In the oven, I myself regulate the readiness of the dough and bread, and sometimes it takes less than 4-6 hours in a bread maker

Good bread for you, bake to your health!
innetka
please tell me, what kind of malt are you putting? do you need to steam it? I have fermented malt.
Admin
Quote: innetka

please tell me, what kind of malt are you putting? do you need to steam it? I have fermented malt.

According to the recipe I have "Barley malt (concentrate) 2 tbsp. L." is a thick, viscous liquid in a can. I think this malt can be replaced with liquid kvass wort, also a concentrate in cans.

Therefore, the color of the crumb is red, from malt and molasses
innetka
Thank you! very interesting recipe! I will try!
Merri
Tanechka, I read your recipe again. Not a recipe - but a novel about baking bread, you want to drop everything and run to the kitchen! Thanks for the mood!
Admin

Ira, Thanks for the kind words!
And what's the matter, we jump to the kitchen and make bread - any bread cheers up
Merri
Quote: Admin


And what's the matter, we jump to the kitchen and make bread - any bread cheers up
Already in a day, the assistant baked bread (My mulka), I want to sit ... But tomorrow the leaven will be ready, now I will look for recipes for it. Oh, something's scary ...

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