Bread from malt extract

  • 300 g of rye flour
  • 70 g of caraway
  • 1,2 l of water
  • 2 kg of wheat flour
  • 50 g of malt extract
  • 40 g dry yeast (can also be pressed)
  • 300 g of sugar
  • 30 g of salt
  • 750 ml of sour milk

Pour rye flour and caraway into a bowl and sprinkle over boiling water. Allow it to cool and the flour to swell. While they are still a little warm, add sugar and malt extract. Sift wheat flour, add yeast to them, and then add to the rye flour. Add sour milk. Salt can be added during kneading. Knead first in a bowl, then on the table – at least 10 minutes, so that at the end the table is clean and the dough makes its characteristic sound – as if there were air inside. Then put for an hour and a half in a warm place, cover with a towel. When the dough has raised twice as much, place it on a silicone pad to prevent it from sticking and forming lumps. Sprinkle flour at the bottom of a cake form, and place the dough inside a little over half the volume of the form. Then put it again in a warm place with a towel over it for about 40 minutes to rise. Bake in the oven at 230 degrees for about 15-20 minutes, then reduce to 180 degrees and bake for another 20 minutes. Check with a stick whether the inside is not raw. Take the bread out of the form and turn it over to cool. Do not cut if it is hot! The bread must rest for at least an hour before it can be cut.

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