Malt beer bread rolls


One of the wonderful recipes found on Hefe-und-mehr, which we really like a lot. Thanks to te malt beer taken instead of water it’s a really hearty bread. I changed the original recipe and made some crusty rolls instead of knots. We love those rolls with a crust bursting on its sides. Another advantage of this recipe’s the fact that you may prepare the dough the previous day and bake the rolls for breakfast.


150g whole grain flour
350g wheat flour white
330g malt beer
1g yeast
10g salt
60g unsalted butter
some freshly ground pepper

Combine all ingredients with your food processor at low speed for 5 minutes then continue at high speed for further 5 minutes. Remove dough from your bowl and knead a large ball with your hands. Put it back into the lightly floure bowl, cover it thoroughly and leave it for rising at room temperature over night.
Preheat the oven at 250°C in the morgning. Remove dough from your bowl and divide it into pieces of 85g each. Shapee balls and leave to rest for 10 minutes. Then form bread knobs as described in gallery below. Cover them with a clean dishcloth and leave to reast for further 30 minutes.
Reduce the temperature to 230°C, put in the bread rolls and bake them with steam for 25-25 minutes. If you don’t dispose of a steamer simply take a fire-proof bowl filled with water und place it on the bottom of the oven. To get even more steam just throw in some ice cubes when inserting the bread rolls.
If you’re a bit grumpy in the morning then just prepare the rolls in the evening. Knead dough and leave it to rest for an hour. Make rolls as described, put them on a baking tray, cover with a dishcloth and put the into the fridghe overnight. Remove them in the morning, leave them to rest for 15 minutes and bake them afterwards.

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