Composition / ingredients
Cooking method
First we brew malt: pour malt into a suitable container, then pour about 100 ml from the amount of water indicated in the ingredients, boil and pour the malt with this boiling water. Mix well and let cool to room temperature.
1. Pour olive oil on the bottom of the bucket, then pour water at room temperature and add brewed malt.
2. Sift the flour, pour salt and sugar, only then at the very end pour the yeast, they should be at the very top.
3. Set the "French bread" mode, select the weight - 1 kg and the desired color of the crust, press "Start".
4. In the process of kneading, we monitor whether it is necessary to pour a little flour, the dough in the end should not be dry, but elastic. When the dough is ready, we no longer interfere in the process, we are waiting for a signal that the bread is fully ready.
5. We remove the loaf from the bread maker, wrap it in a towel, leave it for half an hour.
Eat with pleasure!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Olive oil - 913 kcal/100g
- Rye flour - 305 kcal/100g
- Malt - 361 kcal/100g
- Dry yeast - 410 kcal/100g
