John Myers
Bread / Rolls: Malt Beer Bread without Long Kneading
The perfect bread / rolls: malt beer bread without long kneading recipe with a picture and simple step-by-step instructions.
- 250 ml Malt beer
- 1 dice Yeast
- 250 g Spelled flour type 630
- 250 g Rye flour
- 1 packet Sourdough from Seitenbacher
- 14 g Salt
- Crumble the yeast in a bowl and dissolve in part of the lukewarm malt beer.
- Add the flour, salt and sourdough – the sourdough should be at room temperature – and stir with the dough hook.
- Slowly continue adding malt beer until a heavy batter is formed that is smooth and shiny, but no longer sticks.
- Cover and leave to rest overnight. (Approx. 12 hours)
- Preheat the pipe to 260 degrees lower / upper heat.
- Dust the bottom of a glass dish with flour. Please do not save, because otherwise the bread will no longer come out of the mold after baking.
- Knead the dough together again, shape it into a loaf, place it in the glass bowl, dust with flour and cut into it. Put the lid on and into the pipe.
- After about 40 minutes, remove the glass lid, reduce the temperature to 210 degrees, place a vessel with cold water in the pipe and bake the bread for another 20-25 minutes.
- After having been asked a few times now, no, the bread does NOT taste sweet, it tastes hearty and not much remains of the sweetish malt beer taste. ;-))))
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