Tag Archives: Beer

June 29th, 2012

Malt beer knots

Malzbierknoten I’m not a huge beer fan. Seldomly, maybe one or twice a year, I like to have a little bit beer. That happens normally when we are in Belgium and then I prefer some beer from a small (family-) brewery like Brugse Zot. I don’t like Kölsch, a beer that is typical for the region I’m living, and the same is true for Pils, too.

That is not the best starting point to bake a Bread with Beer for the 5. Birthday of Bread Baking Day. I tried it anyway, but was not convinced of the taste of the bread I baked. And so I decided to cheat a little bit and bake some rolls made with malt beer. I used a local brand “Golden Malz” which is produced in a brewery only 9 km from where I live. It is a real piece of home.

The malt beer knots turned out great. Their taste has deep, malty nuance which fits nicely to the nutty taste of the fresh milled wheat in the rolls and the complex aromas which are created during the slow fermentation. The crumb is soft and fluffy and gets a nice light brown hue due to the malt and the crust is crunchy. A good tasting bread for sweet honey or  jam but great with cheese, too

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February 27th, 2011

Spelt Buckwheat bread

Dinkel Buchweizen BrotThis bread has a  “black spirit”. Black beer, dark molasse and “black wheat” (aka Buckwheat) create a nearly black crust and a deep brown crumb. The crumb looks much darker then you would guess from the amount of about 50% whole grain.

The recipe is a kind of using up leftovers. Breadcrumbs made of dried stale bread slices, some dark beer leftover from weekeend cooking and some leftover buckwheat flour which I broughed home from the summer holidays in the Lüneburge Heath (where buckwheat is still grown).

Buckwheat is an old crop, that grows well on low-fertility soil, thats why its often found to be grown in regions like heath. From the botanical view it is no grain but the fruit of a plant from the “knotweed family” (Polygonaceae). The flour contains no gluten so it should added in a low amount to bread doughs.

Spelt Buckwheat Bread

Sourdough:

  • 150g Spelt, freshly milled
  • 100g dried Breadcrumbs
  • 25g Sourdough Starter
  • 250g Water

Teig

  • 350g Spelt, freshly milled
  • 100g Buckwheat whole grain flour
  • 550g flour Type 550
  • 350g black beer
  • 325g water
  • 25g molasse
  • 22g Salt
  • 3g fresh yeast

Mix water, flour and starter for the sourdough and ferment it overnight (12 to 16 hours).

The next morning: Mix all ingredients for the dough, let it rest for 30 min, then fold it from the outside of bowl into the middle for three or four times. Let rest for 30 min again, then fold the dough and repeat the resting and folding steps one time more. Ferment the dough for 1 hours.

Shape the dough into two oval loaves and proof for 1 hour.

Slash the loaves directly before baking.

Bake for 35 min at 250°C with steam on a hot stone.

I send this bread to Susans Yeastspotting, a weekly showcase of yeast baked goods.

August 29th, 2010

Schwarzbier Bread

Schwarzbierbrot

I belived that I would have to skip this BBD #33. There was so much work in the lab and I have to use most of my creativ potential to solve all the problems with my troublesome experiments.

But then I saw Köstritzer Schwarzbier during my weekend shopping and my brain started to work immediately. Some seconds later I had a recipe for a Schwarzbier bread in mind. And that was perfect because the theme of this month BBD is “Bread with Booze”. So I placed a bottle of Schwarzbier in my shopping basket and changed all of my plans for Baking.

The bread that resulted of this flash of inspiration has a dark colour and a crispy crust because of the beer. I can taste a subtle taste of Schwarzbier but its not to strong to overpower the other flavours. The sweetness of honey complete the taste of the bread.

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