Thin rye bread with bran and flaxseed flour

Step-by-step cooking

1. Step 1:

   

   For cooking, take these products.

2. Step 2:

   

   In the recipe, one of the ingredients is rye malt, which needs to be prepared. Place in a deep small container and pour boiling water (150 ml). Cover with a lid and leave to infuse at room temperature until completely cooled. After that, filter the malt solution and use it to knead the dough. Approximately, it turns out 100 ml.

3. Step 3:

   

   In a bowl, pour rye flour, oat bran, flaxseed flour, salt, baking powder. Arm yourself with a hand whisk or fork and mix all the ingredients.

4. Step 4:

   

   Add olive oil and cooled malt solution to the dry ingredients. Take a spoon and start kneading the dough. Pour the malt gradually so as not to overdo it with the liquid.

5. Step 5:

   

   Continue kneading on the board, gradually adding rye flour to get a soft dough that does not stick to your hands. Wrap the ball in a film or plastic bag and let it rest in a cool place for 15-20 minutes.

7. Step 6:

   

   Roll out the dough into a thin layer of 3-5 mm, cut out rectangles, or squares, or circles, at your discretion. Prick with a fork.

8. Step 7:

   

   Carefully, transfer to a metal baking sheet with parchment paper. Preheat the oven to 180-190 degrees. Bake for 10-20 minutes. Ready-made loaves should break with a crunch.

9. Step 8:

   

   Rye bread is ready.

10. Step 9:

    

    Bon appetit!