John Myers
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Bread / Rolls: Spelled Bread with Malt Beer, Bacon and Sweet Potato
The perfect bread / rolls: spelled bread with malt beer, bacon and sweet potato recipe with a picture and simple step-by-step instructions.
dough
- 400 g Spelled flour
- 140 g Wholemeal spelled flour
- 2 packet Dry yeast
- 1 tbsp Sea salt from the mill
- 4 tbsp Spice oil: Herbal oil from my KB
- 350 ml Malt beer
inlay
- 160 g Orange sweet potatoes
- 150 g Diced bacon
preparation
- Measure and heat the malt beer – do not let it boil !! -… Wash and peel the sweet potatoes, weigh 160 grams and grate into pens … Preheat the oven to 220 ° C
Dough production
- Mix whole-grain spelled flour, spelled flour (type 1050), dry yeast, salt with bacon cubes, grated sweet potatoes and oil and knead with very warm malt beer … Work the dough vigorously with your hands for about 5-7 minutes … dust with flour and cover and let rise to double the size in a place that is not swift (approx. 60 minutes rest time)
to bake
- Take the dough out of the key … knead briefly on a floured work surface and shape into a loaf of bread … place on a baking sheet lined with baking paper and cover again for 30 minutes … sprinkle with water and at 220 ° C for approx Bake for minutes in the oven … put on the oven and let it cool down … If it sounds hollow when you knock on it, the bread is good!
Serve
- Cut the bread into thick slices (falls apart easily) and serve
Storage & shelf life
- Divide fresh bread into portion size and freeze individually in bags … fresh or thawed bread can be kept in bread boxes at room temperature for approx. 4-5 days without drying out
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