Malt bread

Enjoy the bread fresh with butter, cheese and
ham for instance.

I recently bought a kitchen machine to me and I don't know how did I survive without it before I had one. It is just amazing and of course I am baking and baking all the time with it. This recipe is for a malt bread.

For two large breads you need:

1 liter butter milk (also water or milk are fine)
50 g yeast
2 tsp salt
1 dl dark syrup
2 dl malt flour
3 dl rye flour
18 dl flour
100 g melted butter

Mix the yeast with 37 ºC warm butter milk. Mix then the syrup, salt, malt flour, rye flour and flour.
 Knead the dough with kitchen machine for 5-10 minutes. In the end of the kneading, add the melted butter.

Let the dough to rise to double its size under a plastic foil in a warm place with no draft. Then divide the dough and place the dough in bread tins. Let the dough to rise again under a plastic foil.

Bake the bread on the lower level of the oven for 30 minutes at 220 ºC degrees. Take the bread out and brush the bread with a mixture of syrup and water (ratio 50/50). Place the bread back in the oven and bake 10 more minutes.

Take the bread out from the bread tin and place the bread on an oven grate to cool down. This allows the bread to dry a bit and does not leave the bottom moist.

Let the bread to cool down on an oven grate.