A homemade bread with a dark color and rich in aroma and flavor , thanks to the Malto Tostato Attivo Ruggeri that gives the baked goods a nutty color and a toasted and intense aroma. Thanks to the yeast contained within it, the Malto Tostato Attivo gives leavening power to the dough , and does not require the addition of brewer's yeast because it replaces its use!
Ingredients
- 500 g of Ruggeri type 1 flour
- 280 ml of warm water
- 50 g of Ruggeri Active Roasted Malt
- 10 g of fine salt
- 40 ml unsweetened rice milk
Making bread with malt
For this bread, the blogger worked the dough with the planetary mixer. It is also possible to prepare it by hand always following the instructions below.
- Pour the flour into the mixer bowl together with the active malt, sugar and vegetable milk.
- Start working the ingredients at medium/low speed with the leaf hook.
- Add a little water at a time, until all the water is completely absorbed. You will obtain a smooth and compact mixture, which does not stick to the walls.
- Transfer the mixture into a container, cover with cling film, and leave to rise for 2 hours, until doubled in size, in a dry, warm place.
- Take the now risen mixture and transfer it to a lightly floured work surface.
- Deflate the mixture with your fingertips, trying to stretch it and give it a rectangular shape.
- Give a round of folds, that is, fold the rectangle in 2 parts, closing it like a book.
- Let it rest for 30 minutes covered with a clean, dry cloth.
- After 30 minutes of rest, define the shape of the dough (loaf or rolls, or dough in a mold...)
- Leave to rise again for 2 hours, always in a warm place and away from drafts, covered with a clean, dry cloth.
- Once the second leavening has taken place, you can proceed with cooking in a pre-heated oven, static mode, at 200°C for 30-35 minutes, placing a small container/saucepan with water on the base of the oven.
- Once cooked, remove the bread from the oven and leave it to cool on a rack: this will prevent the base of the bread from remaining wet and soft.
Recipe by Delizie & Confidenze .
