As the introduction of miniature bread for the house, many Housewives think about quality and diversity bake bread for my family, because the store option is often far from ideal. Facilitates the process of baking homemade bread and the fact that all the necessary ingredients can be purchased today. Although the bread used for the traditional foods: flour, water, yeast and salt, you can try to prepare and more useful rye bread with malt.

What is malt and why you need it

Malt is obtained by the method of grinding sprouted grains. Most of the rye and barley. Barley used for making beer, and rye breads. Rye malt is fermented and the unfermented. The first features a red tint and the other a pale yellow. To obtain both grain languishing in the water from 4 to 6 days, after which either immediately dried and ground (determinirovannyi), or else is heated at a temperature of 50 ° C for several days, and then dried and crushed. The result is a fermented malt dark brown color.

Precisely this dark malt is present in all the traditional recipes of rye and rye-wheat bread. It gives the bread a natural dark color and a specific flavor. Light malt also finds application in baking. It is used for the saccharification of welding, which improves the quality of the flour. Malt activates the fermentation process imparts fluffiness, the elasticity and increases the shelf life of the finished product. Attractive Golden brown with a live luster is also a merit of the malt. In addition, it has all the nutritional qualities of sprouted grain, and, therefore, useful for the human body.

How to use malt for baking bread

Malt is available in syrup and powder. Ferment rye malt is added at the rate of 30-35 grams 700 grams of flour in the composition of other ingredients in dry form. However, you can use other application method – pre-brewing. The specified amount of malt you need to pour boiling water, wait for it to cool to room temperature and then pour the contents into a container for the bread machine.

For baking rye bread, ham, custard used red fermented malt. He listed in the recipe wheat varieties: tea, Karelian-Finnish. Light malt is used for the preparation of the Riga bread. In big cities you can find ready-made malt flour. The use of malt in the home for baking bread requires no special skills, but not every flour reacts to adding it properly. As a result, you get a very coarse crumb due to the change in gelatinization of the flour with soft gluten.

Flour from durum wheat requires an increase in the number of malt. Usually in the recipes attached to the bread, indicate the required quantity of malt for baking certain types of bread. On average, the recommended intake ranges from 1.5–2% of the volume of flour. Liquid malt concentrate, you can take 1-3%. However, there is difficulty in its acquisition, as it is a seasonal item (summer). But you can stock up for the future, because the shelf life is 1 year. If the recipe requires the liquid extract, it can be replaced with dry malt, but is still brewing.