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
Hearty Beer Sticks
Hearty Beer Sticks

Instructions

  1. Warm up the wheat beer and melt the lard in it.
  2. 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.
  3. 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.
  4. 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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