Black bread made from rye and wheat flour in the oven

Step-by-step cooking

1. Step 1:

   

   Prepare the products for making bread. That's the amount I had enough for two rolls. I think you can safely do half of the recipe, especially if you bake for the first time. I didn't find malt on sale, but after studying the information, I replaced it with leavened wort. It consists just of malt.

2. Step 2:

   

   Malt, and in my case, wort, pour a glass of boiling water. Stir well and leave to brew.

3. Step 3:

   

   Pour yeast and sugar into another cup. Fill them with a small amount of warm water. Stir and leave to activate. What is activation? This is the beginning of the yeast. Under the influence of warm water and sugar, they will wake up and begin to grow. If this does not happen, then the yeast has died, it is necessary to take others. The water should be exactly warm, the temperature is 38-40 degrees. In a hotter environment, yeast will die. Leave the yeast for 10 minutes.

4. Step 4:

   

   Sift rye and wheat flour into a large bowl. Sifting saturates the flour with air, which has a positive effect on the quality of baking.

5. Step 5:

   

   Mix both types of flour well. Why is wheat flour also taken when baking black bread? Because rye flour does not contain gluten, it is impossible to knead elastic dough from it.

6. Step 6:

   

   Add salt, vegetable oil and fermented yeast to the flour. This is how good, active, awakened yeast looks like. They rise with a high cap and bubble very actively.

7. Step 7:

   

   Pour the cooled malt into the flour. It can be warm, but not hot. Remember that a hot environment kills live yeast.

8. Step 8:

   

   Knead the dough, adding a little warm water. First, it is convenient to knead with a spoon, and then hands or a mixer will come into play. In total, it took me about one and a half glasses of water.

10. Step 9:

    

    Knead the dough in any way - manually or with a mixer. It should become smooth, elastic and homogeneous. If you knead with your hands, then lubricate them with vegetable oil. The dough is sticky enough, you should not add flour because of this, bread with an excess of flour turns out to be hard and not tasty.

11. Step 10:

    

    Assemble the dough into a ball. Cover the bowl with cling film. Remove to a warm place without drafts for lifting. I usually put the bowl in a non-working oven. The proofing time of the dough varies from an hour to two.

12. Step 11:

    

    It should double in size. Mine came up in an hour and a half.

13. Step 12:

    

    This is the dough obtained by structure.

14. Step 13:

    

    Put the dough on a work surface sprinkled with flour and knead it a little. Then divide the dough into two parts. If you bake half a serving, then do not divide. Round each part - wrap the edges in a circle to the center, turn the seam down and form a ball with circular movements. And then make an oblong blank out of the ball.

15. Step 14:

    

    Transfer the blanks to a baking sheet covered with parchment. I advise you to sprinkle the blanks well with flour so that they do not stick to the paper. Cover the baking sheet with a towel and let the dough come up again for half an hour.

16. Step 15:

    

    The dough will grow a little more. Use a sharp knife to make arbitrary cuts on top to avoid breaking the crust when baking.

17. Step 16:

    

    Bake bread in an oven preheated to 180 ° C for 60-80 minutes, heating mode top-bottom. Cool the finished bread on the grill.