Bread / Rolls: White Bread with Pine Nuts and Malt Beer

5 from 4 votes
Total Time 20 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 251 kcal


  • 250 g Wheat flour type 550
  • 250 g Spelt flour type 630
  • 1 cube Fresh yeast, 42 g
  • 225 ml Malt beer
  • 2 tbsp Extra virgin olive oil
  • 15 g Baking malt
  • 14 g Salt
  • 50 g Roasted pine nuts


  • Crumble the yeast in a bowl and dissolve it in part of the lukewarm malt beer.
  • Weigh the types of flour, baking malt and salt and stir well.
  • Now add the olive oil and slowly and really only sips the malt beer until a crumbly dough is formed. Add the roasted pine nuts.
  • Knead this for about 10 minutes. The crumbly dough turns into a smooth, shiny dough that feels like a child's bottom. Cover the dough and let it rise in a warm place until it doubles in volume.
  • Preheat the pipe to 260 degrees and place an empty baking sheet on the lowest rail.
  • Knead the dough together and pour it into a loaf pan lined with foil or baking paper. Make a cut, cover with a damp, warm cloth and let rise for another 30 minutes.
  • Sprinkle the bread with salted water and put it in the oven. Immediately afterwards pour a glass of COLD water onto the empty baking sheet, immediately close the oven and turn the temperature back to 200 degrees.
  • The bread is ready after approx. 25 minutes.


Serving: 100gCalories: 251kcalCarbohydrates: 8.3gProtein: 3.9gFat: 22.2g
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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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