Hearty Beer Sticks
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 11) |
Ingredients
- 50 g sourdouh, (wheat sourdouh)
- 300 g rye flour, type 1150
- 200 g wheat flour, type 1050
- 1 sachet dry yeast
- 18 g salt, (approx. Dependin on the salt content the bacon)
- 1 teaspoon, heaped marjoram, dried
- 80 g fried onions
- 125 g bacon, diced (or raw ham)
- 325 ml beer, (dark wheat beer)
- 25 g lard
- possibly caraway seeds
- possibly poppy seeds
- possibly flour
- possibly cheese, grated
Print Recipe
Pin Recipe Instructions
- Warm up the wheat beer and melt the lard in it.
- Mix the flour, dry yeast, salt, marjoram, fried onions and bacon cubes together. Add the sourdough and the wheat beer-lard mixture to the flour mixture and knead everything into a yeast dough. Let rest in a warm place for 30 minutes.
- Then knead and shape approx. 11 sticks (100 g each) with damp hands and place on a baking sheet lined with baking paper. Put the tray in a large bag, close it and let it rise in a warm place for about 1 hour. Then cut the sticks either 3 x diagonally or 1 x lengthways.
- In the meantime, preheat the oven to 250 ° C (convection). When the temperature is reached, sprinkle the sticks with caraway seeds, poppy seeds, flour or cheese as desired. Reduce the oven temperature to 220 ° C (top / bottom heat) and pour in the sticks. Swath well. After 10 minutes, open the oven door a little and let the steam escape. Bake the sticks for a total of about 30 minutes.
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