Rye bread and malt in the bread-maker

Method

1. 01

   Prepare: water, olive oil, rye and wheat flour, sugar, salt and yeast:

2. 02

   First, pour olive oil (or other vegetable oil) on the knife pin.

3. 03

   Then pour the water in and add the malt.

4. 04

   Load all the other ingredients, but the yeast is the last one on top.

5. 05

   Set the "French bread" mode, crust color and weight of 1000 g.

6. 06

   Keep an eye on the knot. You may need to add a little flour or water.

7. 07

   The splint from the dough should be elastic, not dry and well formed.

8. 08

   It is not recommended to open the bakery more, i.e. until the signal of complete readiness of the bread.

9. 09

   Ready rye bread with malt wrap for a while in a towel.

10. 10

    Rye bread with malt has a more saturated rye taste. Enjoy your meal!