Hello, dear readers. As promised, today I’ll tell you how I bake bread with malt in the oven. Moreover, the bread will be wheat, not rye. The recipe will not just be step-by-step, but will tell you about all my experiences and will be supported by photographs. Usually rye bread is baked with malt, but my children ordered white bread; they don’t like dark bread, it’s sour. So I decided to choose delicious bread for children, and it should be tasty for them. So read about all my experiences below. And believe me, many experiments have been carried out.
I took one recipe for wheat bread as a basis, even baked it without malt several times, and then started experimenting after I made the malt. And now about the composition of the bread.
Recipe: Rye-wheat bread with malt. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Rye-wheat bread with malt”.
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 252.1 kcal | 1684 kcal | 15% | 6% | 668 g |
| Squirrels | 7.3 g | 76 g | 9.6% | 3.8% | 1041 g |
| Fats | 8.1 g | 56 g | 14.5% | 5.8% | 691 g |
| Carbohydrates | 38.2 g | 219 g | 17.4% | 6.9% | 573 g |
| Alimentary fiber | 4.9 g | 20 g | 24.5% | 9.7% | 408 g |
| Water | 48.9 g | 2273 g | 2.2% | 0.9% | 4648 g |
| Ash | 0.782 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 0.1 mcg | 900 mcg | 900000 g | ||
| alpha carotene | 0.024 mcg | ~ | |||
| beta carotene | 0.001 mg | 5 mg | 500000 g | ||
| beta Cryptoxanthin | 0.024 mcg | ~ | |||
| Lutein + Zeaxanthin | 7.894 mcg | ~ | |||
| Vitamin B1, thiamine | 0.188 mg | 1.5 mg | 12.5% | 5% | 798 g |
| Vitamin B2, riboflavin | 0.058 mg | 1.8 mg | 3.2% | 1.3% | 3103 g |
| Vitamin B4, choline | 20.98 mg | 500 mg | 4.2% | 1.7% | 2383 g |
| Vitamin B5, pantothenic | 0.158 mg | 5 mg | 3.2% | 1.3% | 3165 g |
| Vitamin B6, pyridoxine | 0.167 mg | 2 mg | 8.4% | 3.3% | 1198 g |
| Vitamin B9, folates | 30.562 mcg | 400 mcg | 7.6% | 3% | 1309 g |
| Vitamin C, ascorbic acid | 0.09 mg | 90 mg | 0.1% | 100000 g | |
| Vitamin E, alpha tocopherol, TE | 3.724 mg | 15 mg | 24.8% | 9.8% | 403 g |
| beta tocopherol | 0.034 mg | ~ | |||
| gamma tocopherol | 1.027 mg | ~ | |||
| delta tocopherol | 0.014 mg | ~ | |||
| Vitamin H, biotin | 1.44 mcg | 50 mcg | 2.9% | 1.2% | 3472 g |
| Vitamin K, phylloquinone | 0.2 mcg | 120 mcg | 0.2% | 0.1% | 60000 g |
| Vitamin RR, NE | 2.1084 mg | 20 mg | 10.5% | 4.2% | 949 g |
| Niacin | 0.635 mg | ~ | |||
| Betaine | 1.032 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 176.12 mg | 2500 mg | 7% | 2.8% | 1419 g |
| Calcium, Ca | 35.38 mg | 1000 mg | 3.5% | 1.4% | 2826 g |
| Silicon, Si | 1.322 mg | 30 mg | 4.4% | 1.7% | 2269 g |
| Magnesium, Mg | 52.44 mg | 400 mg | 13.1% | 5.2% | 763 g |
| Sodium, Na | 4.14 mg | 1300 mg | 0.3% | 0.1% | 31401 g |
| Sera, S | 40.79 mg | 1000 mg | 4.1% | 1.6% | 2452 g |
| Phosphorus, P | 135.9 mg | 800 mg | 17% | 6.7% | 589 g |
| Chlorine, Cl | 6.61 mg | 2300 mg | 0.3% | 0.1% | 34796 g |
| Microelements | |||||
| Aluminium, Al | 417.1 mcg | ~ | |||
| Bor, B | 12.2 mcg | ~ | |||
| Vanadium, V | 29.75 mcg | ~ | |||
| Iron, Fe | 1.828 mg | 18 mg | 10.2% | 4% | 985 g |
| Yod, I | 1.51 mcg | 150 mcg | 1% | 0.4% | 9934 g |
| Cobalt, Co | 0.529 mcg | 10 mcg | 5.3% | 2.1% | 1890 |
| Manganese, Mn | 0.7223 mg | 2 mg | 36.1% | 14.3% | 277 g |
| Copper, Cu | 190.82 mcg | 1000 mcg | 19.1% | 7.6% | 524 g |
| Molybdenum, Mo | 5.793 mcg | 70 mcg | 8.3% | 3.3% | 1208 g |
| Nickel, Ni | 0.727 mcg | ~ | |||
| Tin, Sn | 1.72 mcg | ~ | |||
| Selenium, Se | 3.946 mcg | 55 mcg | 7.2% | 2.9% | 1394 g |
| Titanium, Ti | 3.64 mcg | ~ | |||
| Fluorine, F | 51.6 mcg | 4000 mcg | 1.3% | 0.5% | 7752 g |
| Chromium, Cr | 0.73 mcg | 50 mcg | 1.5% | 0.6% | 6849 g |
| Zinc, Zn | 0.9178 mg | 12 mg | 7.6% | 3% | 1307 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 36.805 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.7 g | max 100 g | |||
| Glucose (dextrose) | 0.007 g | ~ | |||
| Sucrose | 0.108 g | ~ | |||
| Fructose | 0.004 g | ~ | |||
| Essential amino acids | 0.051 g | ~ | |||
| Arginine* | 0.34 g | ~ | |||
| Valin | 0.225 g | ~ | |||
| Histidine* | 0.095 g | ~ | |||
| Isoleucine | 0.177 g | ~ | |||
| Leucine | 0.279 g | ~ | |||
| Lysine | 0.147 g | ~ | |||
| Methionine | 0.068 g | ~ | |||
| Methionine + Cysteine | 0.078 g | ~ | |||
| Threonine | 0.132 g | ~ | |||
| Tryptophan | 0.058 g | ~ | |||
| Phenylalanine | 0.221 g | ~ | |||
| Phenylalanine+Tyrosine | 0.212 g | ~ | |||
| Nonessential amino acids | 0.122 g | ~ | |||
| Alanin | 0.192 g | ~ | |||
| Aspartic acid | 0.353 g | ~ | |||
| Hydroxyproline | 0.002 g | ~ | |||
| Glycine | 0.227 g | ~ | |||
| Glutamic acid | 0.891 g | ~ | |||
| Proline | 0.225 g | ~ | |||
| Serin | 0.197 g | ~ | |||
| Tyrosine | 0.124 g | ~ | |||
| Cysteine | 0.066 g | ~ | |||
| Sterols (sterols) | |||||
| Phytosterols | 15.127 mg | ~ | |||
| Campesterol | 0.425 mg | ~ | |||
| Stigmasterol | 0.104 mg | ~ | |||
| beta sitosterol | 10.387 mg | ~ | |||
| Fatty acid | |||||
| Trans fats | 0.002 g | max 1.9 g | |||
| monounsaturated trans fats | 0.001 g | ~ | |||
| polyunsaturated trans fats | 0.001 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.002 g | ~ | |||
| 16:0 Palmitinaya | 0.525 g | ~ | |||
| 17:0 Margarine | 0.002 g | ~ | |||
| 18:0 Stearic | 0.306 g | ~ | |||
| 20:0 Arakhinovaya | 0.024 g | ~ | |||
| 22:0 Begenovaya | 0.037 g | ~ | |||
| 24:0 Lignoceric | 0.003 g | ~ | |||
| Monounsaturated fatty acids | 2.104 g | min 16.8 g | 12.5% | 5% | |
| 16:1 Palmitoleic | 0.005 g | ~ | |||
| 16:1 cis | 0.001 g | ~ | |||
| 18:1 Oleic (omega-9) | 2.088 g | ~ | |||
| 18:1 cis | 0.38 g | ~ | |||
| 18:1 trans | 0.001 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.004 g | ~ | |||
| 22:1 Erucic (omega-9) | 0.001 g | ~ | |||
| 24:1 Nervonic, cis (omega-9) | 0.001 g | ~ | |||
| Polyunsaturated fatty acids | 4.084 g | from 11.2 to 20.6 g | 36.5% | 14.5% | |
| 18:2 Linolevaya | 3.834 g | ~ | |||
| 18:2 trans isomer, undetermined | 0.001 g | ~ | |||
| 18:2 Omega-6, cis, cis | 0.488 g | ~ | |||
| 18:3 Linolenic | 0.246 g | ~ | |||
| 18:3 Omega-3, alpha-linolenic | 0.003 g | ~ | |||
| 20:4 Arachidonic | 0.003 g | ~ | |||
| Omega-3 fatty acids | 0.2 g | from 0.9 to 3.7 g | 22.2% | 8.8% | |
| Omega-6 fatty acids | 1.6 g | from 4.7 to 16.8 g | 34% | 13.5% |
The energy value of rye-wheat bread with malt is 252.1 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Rye bread with malt - recipe
Place malt in a bowl.
Pour a glass of boiling water over it. Stir. Leave to cool.
Crumble the yeast into another bowl with your hands.
Add sugar to speed up fermentation. Pour warm water over the yeast.
Half a glass of water will be enough for this portion of yeast. Mix the yeast. As soon as large quantities of bubbles appear on the surface of the yeast diluted in water, you can begin to work with them.
Pour the cooled steamed malt into a large bowl in which you will prepare the dough with malt. Pour in the yeast. Stir.
Pour in sunflower oil and add salt.
Stir the mixture.
Add rye flour.
Stir the dough. As you can see, the dough made from rye flour turned out to be viscous.
Add wheat flour.
Mix the bread dough with your hands. Knead the dough thoroughly. The dough should be elastic and tight enough to be rolled into a ball.
Leave the rye flour and malt dough to rise in a warm place for 1 hour. Once the dough has risen, you can shape it into a loaf. You can place the dough in a special baking dish, pre-greased with vegetable oil, or form a round loaf with your hands. Next, roll it into a flat cake 3-4 cm thick. Give it a round shape. Place on a baking sheet sprinkled with flour. Use a knife to make perpendicular cuts, which will result in cubes on the bread.
Let the rye bread and malt rise again. This photo shows that the bread has almost doubled in size. Now you can bake it. Place the baking sheet with bread in the oven, heated to 180C.
Bake for 30 minutes on the middle rack of the oven.
Remove it from the oven and cover with a towel. After the bread has cooled, you can cut it and taste it. Delicious homemade rye bread with malt tastes much better when cooled. Enjoy your meal. I will be glad if this recipe for rye bread with malt is useful to you. I also recommend making delicious pampushki with garlic.
