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Author Topic: Lutz' Beer Bread without roasted barley...  (Read 1155 times)

Offline Lutz

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Lutz' Beer Bread without roasted barley...
« on: July 17, 2010, 05:30:35 AM »
Unfortunately, I didn't get malted barley in the short term. So I replaced it with malted and crushed wheat (in German: Weizenmalzschrot) and a small amount of rye malt. Next time I will organize malted barley. The bread has a fantastic subtle flavor, a nice crumb and extraordinary oven spring. It's a really simple bread but tastes overwhelmingly.



http://www.ploetzblog.de | Bread, Bread, Bread

Offline Zeb

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Re: Lutz' Beer Bread without roasted barley...
« Reply #1 on: July 17, 2010, 08:10:43 AM »
That looks extraordinarily good  :clap:  pompom Beautiful crust and markings. Wow! What do you think gave you that great spring Lutz?  This recipe seems to have been more varied than anything else we have made so far... fascinating.
   
Never come across rye malt either, Roggenmalz would that be in German?
Joanna @ Zeb Bakes

Offline Lutz

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Re: Lutz' Beer Bread without roasted barley...
« Reply #2 on: July 17, 2010, 10:14:35 AM »
Thanks Zeb!
Yes, it's called "Roggenmalz" in German. It darkens the crumb and adds a more hearty flavor to the bread.
Hmm... I can't say why the oven spring has been so great...  :hmm:
http://www.ploetzblog.de | Bread, Bread, Bread

Offline Lutz

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Re: Lutz' Beer Bread without roasted barley...
« Reply #3 on: July 31, 2010, 11:05:48 AM »
The beer bread is now one of my favorite breads... this is why I baked it again but with rye sourdough. It has a more intense flavor and a better keeping quality:


http://www.ploetzblog.de | Bread, Bread, Bread