Whole bread with malt beer: simple & tasty

Today I have an easy-peasy bread recipe for you again, a Ruchbrot with malt beer. Super easy, with very little effort and still super tasty and aromatic. Baking bread is fun this way ... ♥

Ruchbrot mit Malzbier

Incidentally, this wholemeal bread with malt beer is free from industrial yeast. At least if you already own Yeast water and sourdough have bred. If you don't have both, you can replace them. Then you have to use purchased fresh yeast as an alternative. But whole 2g of fresh yeast are absolutely acceptable I think ... 😉

Today's recipe works again according to the easypeasy overnight principle, in which the dough is prepared in the evening and only pushed into the oven in the morning. Super simple, super practical and very suitable for everyday use. Above all, the dough becomes very aromatic and, thanks to the long rising time, also keeps it fresh. This also makes it possible to conjure up super delicious bread on the table with very little active expenditure of time.

In addition to this brown bread with malt beer, you will also find a whole range of other recipes based on this practical overnight method: Potato Kefir BoxWhite spelled bread and Good morning white bread, Malt beer breadGrain boxWhole grain spelled and carrot breadAlpenruch bread and Grain bread with kefir. Have a look through ... there is sure to be something for every taste ... ♥

 

INGREDIENTS FOR THE Ruchbread with malt beer:

(for a 1 kg bread form, a box form of 30 x 11 cm)

  • 600g Ruchmehl (alternatively wheat flour type 1050, then possibly less water)
  • 20g ASG from sourdough out of the fridge
  • 100g active Yeast water (or alternatively 100g water + 1g fresh yeast)
  • 200 water, cool
  • 200g malt beer
  • 10g homemade baking malt
  • 14g salt
  • 10g oil
  • optional: 1 teaspoon bread spice or 1 teaspoon bread clover
  • Rye flour for the mold and for sprinkling

tip: If you don't have sourdough and yeast water, you can use a total of 2g of fresh yeast instead and then let the dough rise for about 8-10 hours in the loaf pan.

Prepare wholemeal bread with malt beer:

  1. Line the baking pan with parchment paper or grease it well and sprinkle with rye flour.
  2. Dissolve the yeast water and ASG in the water.
  3. Add the remaining ingredients (except for salt and oil) and knead for about 10 minutes with the Flexi stirring element on low speed until the soft dough comes off the edge of the bowl.
  4. After about half the kneading time, slowly add the salt and oil and knead thoroughly.
  5. Pour the finished dough into the prepared baking pan and smooth it out with a slightly dampened spatula or similar.
  6. Then sprinkle the dough generously with rye flour and cover.
  7. Let rise for about 11-12 hours (preferably overnight) at 20-22 ° C. (If it is warmer, the walking time will be shortened, if it is cooler, it will be longer.)
  8. The next morning, preheat the oven to 240 ° C top / bottom heat and place the bread in the preheated oven on the grid (bottom shelf). Immediately switch the heat back to 210 ° C upper-lower heat and bake for about 60 minutes. (The baking time and temperature may vary slightly in your oven.)
  9. Turn the finished Ruchbrot with malt beer out of the mold and possibly let it stand for a while without the mold in the switched off oven.
  10. Then let cool down completely on a wire rack.

PREPARATION IN THE THERMOMIX®:

  1. Line the baking pan with parchment paper or grease it well and sprinkle with rye flour.
  2. Pour the yeast water, malt beer, ASG and the water into the mixing bowl, 1 min. / Speed 2.
  3. Add the remaining ingredients (except for salt and oil) and knead for 3 minutes / dough setting.
  4. Add salt and oil, 2 min / dough kneading setting.
  5. Pour the dough into the baking pan and smooth it out with a slightly damp spatula or something similar.
  6. Then sprinkle the dough generously with rye flour and cover.
  7. Let rise for about 11-12 hours (preferably overnight) at 20-22 ° C. (If it is warmer, the walking time will be shortened, if it is cooler, it will be longer.)
  8. The next morning, preheat the oven to 240 ° C top / bottom heat and place the bread in the preheated oven on the grid (bottom shelf). Immediately switch the heat back to 210 ° C upper-lower heat and bake for about 60 minutes. (The baking time and temperature may vary slightly in your oven.)
  9. Turn the finished Ruchbrot with malt beer out of the mold and possibly let it stand for a while without the mold in the switched off oven.
  10. Then let cool down completely on a wire rack.
Ruchbrot mit Malzbier
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18 thoughts on “Ruchbrot mit Malzbier: einfach & lecker”

    1. Hi there,
      As long as your baking malt is inactive, you are welcome to use it. You can use spelled flour, preferably 1050 or half 630 and half whole wheat flour. You may have to use the Fl

  1. the bread is simply amazing 😋 I've already had to bake it twice in a row, hopefully the Ruchmehl will be available again from Schelli soon 😒
    Thank you for this great recipe 🙏

    1. cookieundco

      That makes me very happy! 🙂
      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

    1. cookieundco

      It's from Pampered Chef. Just google it. 🙂 At the moment I mostly use the breadcrumbs from Brotkrümel.de

      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

  2. I had no great expectations of the bread, but old malt beer with an expiration date at the end of 2018 was left over from a visit. And is my Lievito Madre really strong enough? Last night it all looked very flat and sad. And ... the result is a super delicious bread that is light, crispy and juicy! I am thrilled and will now buy more malt beer, it will be a standard bread for us!

    Thank you for the great and super easy recipe!

    Greetings Jessica

      1. Dear Heike,
        I would just take the 20g. The difference in liquid is so small with the small amount that the fluctuations caused by the flour are probably many times greater.
        The driving force of each sourdough is also quite different from household to household.

        Sincerely,
        Sonja

  3. Hello I don't have malt beer, how can I replace it? Could I also have malt coffee, that's what I have there ;-)? Many greetings Magdalena

    1. You can try that, it certainly doesn't taste bad, but different.
      You might just replace part with it and the rest with water.

      Best regards,
      Sonja

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