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.