Malted aim bread

Ingredients for Malted aim bread

Instructions for Malted aim bread

To prepare the Malted aim bread recipe, please follow these instructions:

Dissolve the yeast in the lukewarm water and the other ingredients kneaded in, hold a bit of sieve the flour back. Dough made withdrawals in 40 minutes, dejtemperatur 34 degrees.

The dough is kneaded well through and be in the appropriate form.

Bake at 200 degrees C for about 45 minutes.

Tips:
Risofarin should be a brand and should mean risbagemel.

Malt rate: 1 kg. Diastisk maltextrakt or 3 kg. Malt is mixed with 30 kg. Rye flour or wheat flour and water into a mixture, if consistency should be half the liquid. The mixture is heated, stirring continuously to 60-70 degrees. Mixture should be left untouched for about 1 hour. Can only be stored in approximately 10-12 hours