John Myers
Bread / Rolls: White Bread with Pine Nuts and Malt Beer
The perfect bread / rolls: white bread with pine nuts and malt beer recipe with a picture and simple step-by-step instructions.
- 250 g Wheat flour type 550
- 250 g Spelled flour type 630
- 1 dice Fresh yeast, 42 g
- 225 ml Malt beer
- 2 tablespoon 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.
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