Scalded rye bread with nuts and raisins
This bread has been made using Concentrated Lactic Acid Sourdough (CLAS) was used, for more information see:
brotgost.blogspot.com/p/clas....
Scald
light rye flour 200g
red rye malt 60g
boiled water 500ml
caraway, coriander, anise seeds 4,5g
fermentation 4-5 h. at 63-65°C
Preferment
CLAS (fresh or from fridge) 29g
scald
light rye flour 40g
fresh yeast 1,5g
water 10ml
fermentation 15h. at 29°C
Dough
prefrerment
light rye flour 540g
high gluten wheat flour 150g
salt 15-20g
sugar 40g
fresh yeast 8g
water 20-70ml
walnut 150g
raisins 150g
fermentation 75 min at 30°C
final proof 40-45 min
hydration 55-60%
Total
flour 1000g
water 549-600ml
dough 1923-1993g
Bake 6 min 300°C, following by 25 min at 190°C
Red rye malt is being produced just in a small number of countries,
such as Russia, Ukraine, Belarus, Baltic States, Germany may be some other.
If you leave in Europe, it makes sense to purchase red rye malt, from Germany.
I use the malt from this online store:
www.backstars.de/rund-ums-bac...
Unfortunately it's impossible to replace red rye malt with any brewing malt, but you can make red rye malt yourself, as I explained in this video:
• Ржаной ферментированны...
More recipes in English here:
• Bread recipes (english...