Malzbierbrot has a crispy crust on baking day, and the grains of wheat in the dough is still slightly to the tooth. From the second day, the crust and soft wheat grains and tastes Malzbierbrot juicy and aromatic. Wrapped in aluminum foil keeps it fresh for several days. The amount is enough for two Malzbierbrote per 800 grams. You can also freeze Malzbierbrot. Wheat kernels into a bowl and cover it with root beer.
The wheat at least 16 hours swell at room temperature. On baking day fresh yeast dissolved in lukewarm water and add a pinch of sugar. Whole wheat flour, pour into a mixing bowl, press an indentation into the flour, add the yeast solution, cover with a little flour and walk about 5 minutes. Yeast, dried, and sprinkle about 2 teaspoons of salt over the flour and add the wheat malt. Knead into a smooth, slightly sticky dough. Cover the bowl and leave to rise for about 20 minutes. The dough again and let knead for 20 minutes. Put the dough in half and place on a lightly floured work surface and shape into two long loaves like to see in the picture above.
The Malzbierbrote with enough distance to a place of baking paper on a baking sheet as they rise more during baking. Malzbierbrot cover with a clean tea towel and go for another 20 minutes. Preheat the oven to 175 °. Malzbierbrot on the middle rack for 70-75 minutes. Been cooked to the knuckles on the bottom of Malzbierbrot knock. If it sounds dull, another 5 minutes. If it sounds hollow, the Malzbierbrot is cooked. Malzbierbrot rub lightly with floured hands and cool well before slicing on a mesh rack.
¤2 tsp Salt
¤300 g Wheat
¤1/2 L Malt beer
¤15 g Yeast
¤1/4 L Water
¤5 g Sugar
¤750 g Whole wheat flour
¤100 g Yeast, dried
40 servings – 96 calories per serving ,Prep: 45 min – 120 min Total