Recipe (english)

Beer bread with roasted onions

Beer bread with roasted onions
Quantity Ingredient
330 g Flour Type 405
670 g Wheat Flour Type 1050
0,25 l Milk
20 g Yeast
1 tbsp Sugar
1 tsp Salt
100 g Ham dice
80 g Roast Onions
0,5 l Beer

For the beer bread with roasted onions mix wheat flour type 405 and rye flour type 1050 and press in the middle a depression. Warm the milk lukewarm. Dissolve the fresh yeast and a level tablespoon of sugar in it, pour into the flour and stir in a thin pre-dough. Cover and leave to rise in a warm place for 20 minutes. Sprinkle a level teaspoon of salt over the flour. Knead in ham cubes and roast onions. Only add as much beer as necessary to produce an elastic yeast dough that can be easily detached from the bowl rim. Keep the rest for coating. Finally knead the dough by hand, place on a floured work surface and form into a loaf. Line a baking tray with baking paper and place the beer bread with roasted onions on top. Cut the surface several times, cover with a cloth and leave to rise for 30 minutes. Preheat the oven to 220°. Brush some beer thinly on the bread, push the bread on the second rail from below. Reduce the temperature to 200° and bake for 45 minutes. Paint again in between. Let the beer bread with roasted onions cool well before slicing.

Servings: 30, Difficulty: 
Preparation time: 20 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
146 kcal
26 g
5 g
2 g

(C)opyright by Marions Kochbuch