John Myers
Beer Snail
The perfect beer snail recipe with a picture and simple step-by-step instructions.
- 250 g Wheat flour
- 250 g Rye flour
- 15 g Salt
- 1 pinch Sugar
- 3 dl Beer dark
- 25 g Yeast fresh
- 15 g Pork lard melted
- 3 tsp Thyme, rosemary, sage
- Finely chopped
- 2 tsp Bread spice mix
- Put both flours and salt in the kneading machine bowl, make a well in the middle. Crumble in the yeast, add about 50 ml. Lukewarm beer. Mix all ingredients together in the well, always adding some flour from the edge of the well until you have a thin paste. Dust the base with flour, cover the bowl with a clean, damp cloth in a warm place (in my oven, of course switched off). Let the dough rise for about 15-20 minutes until the surface shows strong cracks.
- Add the remaining beer (room temperature), melted lard, herbs and bread spices to the pre-dough. And process everything in the food processor into a smooth dough. Form a ball with the dough and leave it covered for about 1 hour until the dough volume has doubled.
- Brush the springform pan with butter and dust with flour. Knead the dough briefly on a lightly floured work surface, cut in half. Roll each portion into a strand to form a snail and flatten it a little. Pour into the mold if you need to flatten a little. Sprinkle with rye flour. Cover with the cloth and let rise for about 30 minutes.
- Preheat the oven to 180 ° C. In the oven I put a small bowl with water. Put the form in the oven, bake for 45-50 minutes. Take out, let cool down for 10 minutes, take out of the mold, leave to cool on a wire rack.
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