Malt Beer Bread from Sarah
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 17 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g spelled
- 500 ml malt beer
- 1 pinch (s) sugar
- 15 g yeast, fresh
- 750 g wheat flour (whole rain)
- 1 sachet sourdough extract
- salt
- 100 g cheese, (e.. Appenzeller)
- 250 g butter, soft
- 3 tablespoon kirsch
Print Recipe
Pin Recipe Instructions
- Soak the spelled with 200 ml of water and malt beer for about 16 hours.
- Heat 50 ml of water and sugar and dissolve the yeast in them. Make a well in the flour, pour in the yeast mixture, dust some flour over the yeast mixture and let rise for about 5 minutes.
- Then add the sourdough, salt and spelled with soaking liquid and knead into a smooth dough. Cover and let rise in a warm place for about 20 minutes. Knead the dough again and let rise for another 20 minutes.
- Halve the dough on a floured work surface, form two long loaves of bread, place on a baking sheet lined with baking paper and let rise for another 20 minutes. Bake bread in a preheated oven (electric stove: 175 °, fan oven: 150 °, gas level 2) for 40-50 minutes. Makes about 20 slices per bread.
- Finely grate the cheese and stir into the butter. Season with salt and kirsch to taste. Brush bread slices with it. Fresh radishes and walnuts also taste great.
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