© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Malt beer bread, inspired by this recipe, is always a good idea in mega lock-down. Original recipe calls for root beer, but there was some leftover malt beer that needs to be used up. Hence the tweak of the recipe. Dark stout would be great for the recipe too. Malt beer and dark rye enhance the nutrition, flavour, texture and colour to this simple loaf while the molasses adds some mild pleasant sweetness. I have also topped the bread with some sweetened pepita for the extra crunchiness, but this is completely optional. You can also use sunflower seeds instead.
DoughTopping
1 package / 7 g Active dry yeast
270 ml Malt beer (38C/110F)
100 g Dark rye flour
50 g Molasses
1 tsp Salt
300 - 320 g Bread flour, divided
30 g Unsalted butter, softened

1/2 Egg white
2 tbsp Pumpkin seeds
1 tbsp Sugar

In bowl of your stand mixer fitted with a dough hook, dissolve yeast in malt beer. Wait 5 - 10 minutes for mixture to foam.
Stir in rye flour, molasses, salt, and half of the bread flour. Stir until everything is combined and smooth.
Add in butter and enough remaining flour to form a soft, pliable dough. Knead 8 - 10 minutes.
Place in a greased bowl, turn to grease top. Cover; let rise until doubled, about 1 hour. Press two fingers into dough. It will lea...