Malt beer bread and cheese butter

Name: Malt beer bread and cheese butter
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: -1
Ingredients: 300 g Spelt meal; 2 (each 0.33 l) Bottles of malt beer; 750 g + some wholemeal wheat flour; 1 pinch (7 g) sugar, 1 sachet; 7-10 Tbsp Dry yeast; 1 (15 g) Package. Sourdough extract,; 3-4 Tsp Salt; 100 g Appenzeller cheese; 3 TABLESPOONS cherry brandy; 250 g soft butter; 7-10 Tbsp Walnuts and radishes,; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: -1

300 g Spelt meal
2 (each 0.33 l) Bottles of malt beer
750 g + some wholemeal wheat flour
1 pinch (7 g) sugar, 1 sachet
7-10 Tbsp Dry yeast
1 (15 g) Package. Sourdough extract,
3-4 Tsp Salt
100 g Appenzeller cheese
3 TABLESPOONS cherry brandy
250 g soft butter
7-10 Tbsp Walnuts and radishes,
baking paper

Directions

1
Soak spelt meal in 200 ml water and malt beer for about 20 hours
2
Mix 750 g flour, sugar, yeast, sourdough extract and salt well in a bowl. Knead carefully with spelt and liquid. Cover and leave to rise in a warm place for about 2 hours
3
Knead the dough again, cut in half and form two loaves of bread on a floured work surface. Place both loaves of bread on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C / gas: level 2) for approx. 50 minutes. Place a bowl with water on top so that the bread remains juicy
4
Grate the cheese and knead with the kirsch into the butter. Serve with the bread. Walnuts and radishes taste good with it