Russian Red Rye Malt Solod Recipes
RUSSIAN RED RYE MALT - SOLOD
My improvised version of traditional Russian Red Rye Malt used for baking Russian staple dark breads like Borodinski.
Provided by Valeria - Beets 'n Bones blog
Categories Baking
Time 15m
Number Of Ingredients 2
Steps:
- Rinse rye berries and soak them in filtered water for 6-8 hours (I use a sprouting jar). If possible, keep the jar at a cooler temperature, best around 65ºF. Here is the jar I use.
- Drain the water, tilt the jar to the side to let the air circulate freely, leave at cellar temperature (59-60ºF).
- Rinse and drain twice a day (morning and evening) until rye starts to sprout. The amount of time it takes to sprout varies, just make sure your sprouts don't become longer than grains. I let the grains sprout a little, just to show the tails, because I don't want to deal with removing the tails.
- Transfer the grains into a loosely covered glass dish, and a place that can maintain temperature of 113-122ºF (I use a 'bread proof' option on my oven and wrap the dish in foil) for 12 hours. Then I increase the temperature to 140ºF and maintain it for the next 36 hours; until solod darkens in color and has a slight malty aroma.
- At this point, grain needs to dry. First I spread it thin on a large jelly-roll sheet, and leave it at 'bread-proof' temperature of my oven for 12 hours.
- I then increase temperature to 159ºF and dry for 12 more hours.
- One more temperature increase - 176ºF - for 12-18 hours, depending on the level of darkness I prefer at the moment.
- After I cool the malt, I store it in a loosely covered jar for a month before milling it.
- Now you can understand why I would much rather buy the prepared version.
More about "russian red rye malt solod recipes"
RUSSIAN SOURDOUGH BORODINSKY BREAD {RYE + CORIANDER}
From beetsandbones.com
RUSSIAN BRINED APPLES | BEETS & BONES
From beetsandbones.com
RUSSIAN SPROUTED FERMENTED RYE - RED RYE MALT - SOLOD
From beetsandbonesblog.tumblr.com
SOLOD | BEETS & BONES
From beetsandbones.com
SOLOD AS INACTIVE RYE MALT | THE FRESH LOAF
From thefreshloaf.com
USING "SOLOD" IN GINSBERG'S "THE RYE BAKER"? - THE FRESH LOAF
From thefreshloaf.com
RUSSIAN RED RYE MALT – SOLOD | BEETS & BONES - PINTEREST
From pinterest.co.uk
WHAT IS SOLOD (FERMENTED RED RYE MALT) | THE FRESH LOAF
From thefreshloaf.com
BORODINSKY - HOMEMADE SOLOD - SPROUTED RYE FRESH MILLED
From thefreshloaf.com
RUSSIAN RED RYE MAL SOLOD | BEETS & BONES
From beetsandbones.com
FERMENTED (RED) RYE MALT IN RYE BAKER RECIPES - THE …
From thefreshloaf.com
RED RYE MALT | THE FRESH LOAF
From thefreshloaf.com
RUSSIAN TRADITIONAL | BEETS & BONES
From beetsandbones.com
RUSSIAN RED RYE MALT – SOLOD | BEETS & BONES | RECIPE
From pinterest.com
SOLOD IN WHEAT RECIPES | THE FRESH LOAF
From thefreshloaf.com
RECIPES | BEETS & BONES
From beetsandbones.com
RIZHSKY KHLEB (RIGA BREAD) RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
HOWTO MAKE FERMENTED RED RYE MALT AT HOME | FOR BREADMAKING …
From youtube.com
RYE MALT, FERMENTED MALT, MALT FOR RYE BREAD, RYE MALT, RYE FOR …
From ebay.co.uk
RUSSIAN RED RYE MALT SOLOD RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
