Malt Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour, spelled flour, rye flour, whole wheat flour, mixed, accordin to taste
- 1 pack dry yeast
- 1 teaspoon honey
- 1 teaspoon salt
- 1 teaspoon bread spice mixture
- 1 teaspoon vinegar
- 350 ml malt drink, alcohol-free, room temperature, amount as required
Print Recipe
Pin Recipe Instructions
- First mix honey, yeast, 1 tablespoon of malt drink and 1 tablespoon of flour into a pre-dough and let it rest for about 5 minutes. Knead in the remaining flour, salt, vinegar, bread spices and just enough malt drink to make a tough dough. The dough must not be too runny! Cover and let the dough rise for about 1 hour.
- Knead the dough again and pour it into a greased loaf pan. Cover and let rise again for about 15 minutes.
- Preheat the oven to 200 ° C and place an ovenproof bowl filled with water at the bottom of the oven.
- Before you put the bread in the oven, brush it with water or the rest of the malt drink, it will create a nice crust! Bake the bread for about 60 minutes at 200 ° C. To be on the safe side, do a chopstick test.
- The malt drink gives the bread a strong, hearty taste.
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