Menabrea Bread
Recipe for two loaf of bread 900g each
Ingredients:
900g | White flour |
100g | Rye flour |
800g | Amber Menabrea beer |
14g | Dry yeast |
20g | Salt |
50g | Malt syrup |
- In a large bowl stir together white flour, rye flour, beer, salt and malt syrup for 5 minutes. Add dry yeast.
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Cover with cling film and leave to rest for about 30 minutes.
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Mix the dough for 15 minutes and leave the dough covered with cling film for 30 minutes.
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Mix the dough for 15 minutes once again and leave to rest for 4 hours.
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After 4 hours mix the dough for 15 minutes and leave to rest for another 45 minutes.
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Prepare two medium size casserole.
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Preheat the oven at 240˚C and leave the casserole in the oven to heat up for 10 minutes.
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Divide the dough in half, put into a casserole, cover with a lid and bake for 50-60 minutes removing the lid after 20 minutes.
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Remove the bread from the oven and transfer to a cooling rack. Let cool completely before slicing and serving.
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