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Malt beer bread "fresh lemon"

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Ingredients for 1 servings:

  • 425 g wheat flour type 550
  • 250 ml malt beer, fresh lemon, e.g. from Karamalz
  • 1 tsp salt
  • 1 tbsp beet syrup
  • ½ cube of fresh yeast
  • Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

super easy, easy to bake

Mix the wheat flour with salt and sift. Dissolve the yeast and beet syrup in malt beer, pour it onto the flour, and knead for 5 minutes until a dough forms. Grease a loaf pan, place the dough in it, cover, and let it rise for 30 minutes. Place the bread pan in a cold oven. Set the oven to 180°C (top/bottom heat) and bake the bread for 50 minutes. Remove and let cool on a wire rack.

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Written by John Myers

Professional Chef with 29 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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