Herbal Butter – Beer Wake

Summary

Ingredients

• 250 g wheat flour, (type 405)
• 250 g rye flour, (type 1370)
• 1 pack dry yeast
• liter ⅛ beer, light
• liters ⅛ warm water
• 0.5 teaspoon ½ salt
• 150 g herb butter

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Instructions

1. Mix the flour and dry yeast in a bowl and add the room temperature beer, the lukewarm water and the salt. Process everything into a smooth dough and cover and let rise in a warm place for about 30 minutes. The volume should double.
2. Melt the herb butter over a mild heat.
3. Roll out the well-risen yeast dough on a floured work surface into a rectangle and coat with approx. 100g melted herb butter and roll up from the long side.
4. Cut the roll into approx. 10-12 slices. Press each slice crosswise on the cut surface with a wooden spoon handle (similar to the sweet Franzbrötchen).
5. Place the dough pieces on a baking sheet lined with baking paper and let rise for another 15 minutes.
6. Preheat the oven to 200 ° C and bake the rolls on the 2nd rack from the bottom for about 20-30 minutes.
7. Remove and brush the still hot rolls with the remaining herb butter.
8. Finely smoked ham (Black Forest), radishes and a nice cold beer taste particularly good!