Using Malt In Bread Dough Recipes
HUNGRY JACQUE SOURDOUGH MALT BREAD
got an idea to use a non alcoholic malt beverage for my sough dough bread and waalah! came out great! gotta use an already prepared sour dough starter that has ½ cup of malt beverage added to it as a substitute instead of water add your 1 C. flour and allow to rest 12 hours, after that... ready to use!
Provided by Chef hungry jacque
Categories Yeast Breads
Time 3h30m
Yield 1-2 LOAVES, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Add malt beverage, starter, salt, mix -- add flour knead for 10 minutes till your dough is soft and pliable, leave the dough to rise in same bowl for 20 minute (covered) in a preferably draft free and warm area, After 20 minutes roll into two small baguette shapes or one large baguette or boule shape make a couple of slash marks on top and let rise in warm, dry, draft free place, allow to rise for 2 hours or until double in size, preheat oven to 375 degrees, put a small metal bowl filled with water in your oven as you bake your bread, bake for 30 minutes allow to cool before cutting with a serrated knife.
Nutrition Facts : Calories 341.2, Fat 0.9, SaturatedFat 0.1, Sodium 873.9, Carbohydrate 71.5, Fiber 2.5, Sugar 0.2, Protein 9.7
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