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Bread / Rolls: Spelled Bread with Malt Beer, Bacon and Sweet Potato

5 from 8 votes
Total Time 2 hours 40 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 189 kcal

Ingredients
 

dough

  • 400 g Spelt flour
  • 140 g Wholemeal spelt flour
  • 2 packet Dry yeast
  • 1 tbsp Sea salt from the mill
  • 4 tbsp Spice oil: Herbal oil
  • 350 ml Malt beer

inlay

  • 160 g Orange sweet potatoes
  • 150 g Diced bacon

Instructions
 

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

Nutrition

Serving: 100gCalories: 189kcalCarbohydrates: 35.4gProtein: 7gFat: 1.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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