Instructions
Drain the beer malts quickly through a sieve. The malts should be wet but not too liquid (the amount of flour needed depends on the water content of the malts). Mix in the salt. Start adding flour to the malts, stirring with a wooden spoon. When the dough no longer turns easily with the spoon, start kneading the dough by hand, adding flour until the dough starts to resemble a normal bun dough and doesn’t stick to your fingers too badly anymore. Keep on kneading until you have a soft but firm, kneaded dough (I normally knead it for 15 min).
Shape the dough either into one bread or six buns. See pictures below. Cut an approximately 3mm deep pattern on the surface if you like, and let the dough rise for half an hour.
Preheat the oven to 230ºC for buns / 250ºC for bread, and place an oven form with a couple of centimeters of water on the bottom of the oven.
Baking buns
Total baking time: 20 min (10 +5+5), 230ºC .
1. Bake the buns for 10 minutes (while having the water container in the oven)
2. Take the water container out and let all the steam out of the oven. Continue baking for 5 minutes.
3. For a beautiful crust, leave the oven door a little bit open and bake for 5 more minutes.
Baking bread
Total baking time: 50 min (10+35+5), 250ºC /210ºC.
1. Bake the bread in 250ºC for 10 minutes (while having the water container in the oven)
2. Take the water container out and let all the steam out of the oven. Reduce the temperature to 210ºC and continue baking for 35 minutes.
3. For a beautiful crust, leave the oven door a little bit open and bake for 5 more minutes.
beer malt buns decorated with linen seeds. Beer malt bread. Sometimes I bake the whole dough in the shape of a bread.
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