Homemade Rye and Wheat Black Bread with Malt Aroma

Natural, homemade, without additives. Better than store bought! Black bread made from rye and wheat flour in the oven is obtained with a rich taste. It is baked with the addition of malt, which gives the finished bun a stunning, familiar aroma.
cook time: 3h
Zoe Kendrick
Homemade Rye and Wheat Black Bread with Malt Aroma

Nutrition Facts (per serving)

234
Calories
2g
Fat
42g
Carbs
6g
Protein

Ingredients (6 portions)

Basic:

Salt 1 tsp
Sugar 1 tbsp
Wheat flour 380 g
Water 2.5 cup
Vegetable oil 1 tbsp
Rye flour 350 g
Dry yeast 10 g
Malt (can be replaced with kvass wort) 4 tbsp

Recipe instructions

Step 1

Step 1
How to bake black bread from rye and wheat flour in the oven? Prepare all the necessary ingredients. This amount was enough for me to make two buns. I think you can safely make half the recipe, especially if you are baking for the first time. I didn’t find malt on sale, but after studying the information, I replaced it with kvass wort. It consists precisely of malt. You will learn all the intricacies of working with rye and wheat flour by reading articles on these topics. There are links at the end of this recipe.

Step 2

Step 2
Pour a glass of boiling water over the malt, or in my case, the wort. Stir well and leave to brew.

Step 3

Step 3
Pour yeast and sugar into another cup. Fill them with a small amount of warm water — 38-40 degrees; they will die from higher temperatures. Stir and leave to activate. Leave the yeast for 10 minutes. What is activation? This is the start 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, you need to take another one. Read more about yeast in the article below the steps.

Step 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 baked goods.

Step 5

Step 5
Mix both types of flour well. Why is wheat flour also used when baking black bread? Because rye flour does not contain gluten, it is impossible to knead elastic dough from it.

Step 6

Step 6
Add salt, vegetable oil and fermented yeast to the flour. This is what good, active, awakened yeast looks like. They rise up in a high cap and bubble very actively.

Step 7

Step 7
Pour the cooled malt into the flour. It may be warm, but not hot. Remember that a hot environment kills living yeast.

Step 8

Step 8
Knead the dough by adding warm water little by little. It’s convenient to knead with a spoon at first, and then your hands or a mixer will come into play. In total it took me about one and a half glasses of water.

Step 9

Step 9
Knead the dough in any way — manually or using a mixer with dough hooks. It should become smooth, elastic and uniform. If you knead with your hands, grease them with vegetable oil. The dough is quite sticky, so don’t add flour because of this; bread with too much flour turns out tough and not tasty.

Step 10

Step 10
Gather the dough into a ball. Cover the bowl with cling film. Place in a warm, draft-free place to rise. I usually place the bowl in a non-operating oven. The dough proofing time varies from one to two hours.

Step 11

Step 11
It should double in size. Mine arrived in an hour and a half.

Step 12

Step 12
This is the structure of the dough.

Step 13

Step 13
Place the dough on a floured work surface and knead it slightly. Then divide the dough into two parts. If you bake half a batch, donʼt divide. Round each part — wrap the edges in a circle towards the center, turn the seam down and form a ball in a circular motion. And then make an oblong blank from the ball.

Step 14

Step 14
Transfer the preparations to a baking sheet covered with parchment. I advise you to sprinkle the workpieces well with flour so that they do not stick to the paper. Cover the baking sheet with a towel and let the dough rise again for half an hour.

Step 15

Step 15
The dough will rise a little more. Using a sharp knife, make random cuts on top to avoid tearing the crust while baking.

Step 16

Step 16
Bake the bread in the oven, preheated to 180°C for about 60-80 minutes, heating mode top-bottom. Temperature and time are approximate, be guided by the operating characteristics of your equipment. Read more about how ovens work in the article at the end of the recipe. Cool home-made black bread made from rye and wheat flour in the oven on a wire rack.

Additional rubrics

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