Fermented Rye Malt for Baking Bread, Gingerbread, for Making Kvass | Pudov, 10.58 oz

Nutritional value 100g:

11 proteins

1 fats

63 carbohydrates

305 kcal

Ingredients:

Wheat flour of the highest grade, peeled rye flour, sunflower seeds, buckwheat flour, fermented rye malt, salt, citric acid - acidity regulator, ascorbic acid - acidity regulator.

Method of preparation in a bread maker:

1a. When using dry fast-acting yeast.

Pour 280 +/- 10ml of water at room temperature, 2st into the bread maker container.2 tablespoons of vegetable oil and add 1 package of ready-made bread mixture. Spread 7g of dry high-speed yeast on top.

1b. When using pressed yeast.

The total amount of water used is 280 +/- 10ml. It is necessary to knead and pre-dissolve 50g of pressed yeast in a small amount of warm water taken from the total amount. Pour the remaining amount of water at room temperature, dissolved yeast into the bread maker container, add 1-2 cts.tablespoons of vegetable oil and 1 package of ready-made bread mixture. 2. Bake bread by choosing a loaf weight of 750g. Put the finished bread on the grill, cover with a towel and let cool. Please pay attention to the instructions of the manufacturer of your bread maker on the order of placing products in the form and baking mode (or use the main program).

Cooking method in the oven:

1a. When using dry fast-acting yeast.

Pour the finished bread mixture into a container, add 7g of dry fast-acting yeast, mix and gradually add 280ml + /- 10ml of water at room temperature and 2st.spoons of vegetable oil. Knead the dough with your hands. Knead the dough for 5-7 minutes, until it does not lag behind the walls of the container.

1b. When using pressed yeast.

The total amount of water used is 280 +/- 10ml. It is necessary to knead and pre-dissolve 50g of pressed yeast in a small amount of warm water taken from the total amount. Pour the finished bread mixture into a container, add the dissolved yeast and gradually add the remaining water at room temperature and 2 cts.spoons of vegetable oil. Knead the dough with your hands. Knead the dough for 5-7 minutes, until it does not lag behind the walls of the container.

2. Cover the dough with a towel, leave for 1 hour in a warm place until the volume increases about 2-3 times.

3. Carefully place the dough on a greased baking sheet or baking dish. Cover the dough with a towel and leave for 30 minutes in a warm place.

4. Preheat the oven to +220C. Bake at a temperature of + 200C for 40-50 minutes until golden brown. Put the finished bread on the grill, cover with a towel and let cool.