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Emmer & ale bread

Prep time 45 minutes + 2 hours to rise
Makes 1 loaf
Difficulty Easy

Ingredients
400 ml cold water
150 ml butter milk
100 ml Nicolas Vahé Beer / Brown Ale
25 g fresh yeast
15 g salt
1 bag of Nicolas Vahé Organic Emmer, rinsed
1 glass of Nicolas Vahé Salad Topping / Mixed seeds
1 bag of Nicolas Vahé Bread mix / Rustic Dawn
2 tbsp Nicolas Vahé rapeseed oil

Preparation
In a bowl, mix water, buttermilk, and beer. Dissolve the yeast in the mix and add salt, emmer, seeds and 450 g of the bread mix.

Knead it thoroughly for about 10 minutes.

Smear oil around the inside of a tin and add the dough. Smooth the surface of the dough with a wet spoon.

Cover with a tea towel and let it rise somewhere warm.

Pre-heat the oven to 190° and bake for 25 minutes.

Remove the bread from the tin and bake for a further 5 minutes.

Let it cool before slicing and serving it.

Brown Ale, 75 cl.

BROWN ALE, 75 CL.

Organic Pearled Emmer, 350 g.

ORGANIC PEARLED EMMER, 350 G.

Salad Topping - Mixed Seeds, 170 g.

SALAD TOPPING – MIXED SEEDS, 170 G.

Organic Breadmix, Rustic Dawn, 600 g.

ORGANIC BREADMIX, RUSTIC DAWN, 600 G.

Rapeseeds Oil, Cold Pressed, 70 cl.

RAPESEEDS OIL, COLD PRESSED, 70 CL.

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