Malt beer bread: simple, juicy & light

Today, for a change, I have a very simple malt beer bread for you. It tastes absolutely delicious, is very easy to re-bake and is nice and juicy. The malt beer bread is ideal as an everyday bread due to the uncomplicated preparation method. I will explain to you below how I made the beautiful pattern ... ♥

MalzbierbrotBut the malt beer bread not only tastes delicious and is easy to bake, it also has a wonderfully loose and soft crumb. This makes it ideal for surviving a few hours in the lunch box and still tasting good. Incidentally, I always find the angular slice shape of loafs very practical for the lunch box. But the most important thing is and remains the taste.

Like mine Alpenruch bread, Grain box, Grain bread with kefir and Whole grain spelled and carrot bread also, the finished dough is simply poured into the loaf pan and baked after 10-12 hours. I find this convenient method of preparation just great for everyday use because it is simple and uncomplicated. It couldn't be easier, so to speak. You can tell ... I'm a real fan of it. Because of the long rising time, very little yeast can be used and the dough has to mature for a long time. This makes the bread much more aromatic and digestible later.

The only important thing with this method of preparation is that you pay attention to the temperature. The 10-12 or 5 hours of walking are based on a room temperature of 20-22 ° C. When it is warmer, the walking time is shortened (e.g. in summer), when it is cooler, the walking time is extended accordingly. Otherwise you can't really go wrong with this bread recipe ... ♥

Malzbierbrot

Malzbierbrot

Ingredients for the malt beer bread:

(for a 1kg bread form, loaf pan approx 30x12cm, magic box)

  • 300g wheat flour type 1050
  • 100g wheat flour type 550
  • 100g rye flour type 1150
  • 1g yeast or 5g yeast (depending on walking time)
  • 200g water
  • 200g malt beer
  • 10g strong Baking malt inactive (Recipe) / Roasted Rye Malt
  • 12g salt
  • 10g Aceto Balsamico (dark balsamic vinegar)
  • 10g butter, cold in pieces (vegan: margarine)
  • In addition, some rye flour and, if necessary, baking cocoa for sprinkling

Prepare malt beer bread:

  1. Grease the baking pan well and sprinkle with rye flour.
  2. Dissolve the yeast in the malt beer and water.
  3. Add the remaining ingredients (except for salt and butter) and mix for about 4 minutes on the lowest setting (I: setting min.) And knead well in high speed for about 10 minutes (I: setting 2).
  4. At the end of the kneading time, add salt and butter and knead in.
  5. On the well-floured work surface to one Form a long loaf of bread, best of all, lightly dust your fingers. (The dough is a bit sticky.) If you are not used to it, you can also pour the dough directly into the prepared loaf pan and smooth it out with a dampened spatula.
  6. Place the dough in the prepared baking pan. (Either sprinkle with rye flour now or do nothing further for the pattern.)
  7. Cover and let ripen at room temperature. With 1g Yeast for 10-12 hours or with 5g Yeast for about 5 hours. The dough should just about reach the edge of the baking pan (fully cooked).
  8. Preheat the oven to 250 ° C top / bottom heat in good time.
  9. Optionally, powder a pattern on the bread before baking (see below). Without the pattern, you don't need to do anything now.
  10. Place in the bottom shelf of the preheated oven and steam (steam). After 10 minutes, lower the temperature to 200 ° C and open the oven door wide to let out the moisture. Bake for a total of about 50 minutes. (Preheat the magic box to 220 ° C and bake continuously at this temperature without steaming.)
  11. After baking, turn the malt beer bread out of the mold and let it cool down on a wire rack (it is best to turn it out to the side with the pattern so that it stays intact).

Preparation with the Thermomix®:

  1. Grease the baking pan well and sprinkle with rye flour.
  2. Put the yeast, water and malt beer in the mixing bowl, 2 min / speed 2.
  3. Add all other ingredients, except for butter and salt, 4 min / dough setting.
  4. Add butter and salt, 1 min / dough kneading setting.
  5. On the well-floured work surface to one Form a long loaf of bread, preferably also dust your fingers. (The dough is a bit sticky.) If you are not used to it, you can also pour the dough directly into the prepared loaf pan and smooth it out with a dampened spatula.
  6. Place the dough in the prepared baking pan. (Either sprinkle with rye flour now or do nothing further for the pattern.)
  7. Cover and let ripen at room temperature. With 1g Yeast for 10-12 hours or with 5g Yeast for about 5 hours.
  8. The dough should just about reach the edge of the baking pan (and be fully cooked).
  9. Preheat the oven to 250 ° C top / bottom heat in good time.
  10. Optionally, powder a pattern on the bread before baking (see below). Without the pattern, you don't need to do anything now.
  11. Place in the bottom shelf of the preheated oven and steam (steam). After 10 minutes, lower the temperature to 200 ° C and open the oven door wide to let out the moisture. Bake for a total of about 50 minutes. (Preheat the magic box to 220 ° C and bake continuously at this temperature without steaming.)
  12. After baking, turn the malt beer bread out of the mold and let it cool down on a wire rack (it is best to turn it out to the side with the pattern so that it stays intact).

For the pattern:

  • To powder the pattern onto the dough piece, I have this stencil used and baking cocoa used. (Of course, other patterns and stencils also work.)
  • The bread after Flour lightly during the walking time and spread the flour gently with your fingertips.
  • Put on the template and sprinkle evenly with baking cocoa. Lift up the template without wobbling. That's it ... ♥

Malzbierbrot

Malzbierbrot

 

 

 

 

 

 

 

 

 

Malzbierbrot


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6 thoughts on “Malzbierbrot: einfach, saftig & locker”

  1. Hello
    Just made the dough for tomorrow.
    Do I understand correctly, I bake for 10 minutes at 250 degrees and then again for 50 minutes at 200 degrees?
    Or 40 minutes at 200 degrees?

    LG
    Manuela

    1. Hi there,
      Bake for a total of about 50 minutes. Bake it hot for 10 minutes and then lower the temperature for the remaining 40 minutes.
      Nevertheless, make sure that the bread does not get too dark, every oven bakes differently.
      Many greetings,
      Sonja

  2. Hello!
    Can I add 10 g of ASG to the dough instead of the balsamic vinegar (as with the grain bin) or is that too much of a difference in taste? Haven't got that much experience yet !?
    VG

  3. Hi there,
    which beer do you mean?
    There is sweet malt beer (mostly without alcohol) and dark, not sweet, alcoholic malt beer.
    Incidentally, I like your recipes very much with this overnight cooking or with me then more often over day, so I can catch it quickly if the children have eaten more bread than expected or I have forgotten to prepare sourdough for the next baking day.
    Thank you for the varied recipes.
    LG
    Annemarie

    1. Hi there,
      by that I mean more alcohol-free malt drink. But always buy one that is not that badly cute.

      Many greetings,
      Sonja

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