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.
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