Malt Grain Bread – savory and strong with a malty character

Malted Grain Bread – spicy, robust, with a malty character

The malted grain bread premix brings a deep, robust flavor to bread – malty, aromatic, with a dark crumb. For those who like to bake breads with character, this offers a reliable base.

The same premix can be used to make two different breads: the classic malted grain bread and a malt and quark bread, which gets a particularly moist crumb due to the quark.

Malted Grain Bread

For a dough from 1 kg Malted Grain bread premix

• 1,000 g Malted Grain bread premix
• 15 g fresh yeast, dissolved in lukewarm water
• 650–700 g lukewarm water (dough temperature: 26–28 °C)

Combine the bread premix and the lukewarm water with the dissolved yeast and knead for 15 minutes. Then let the dough rest for 20–30 minutes.

After the dough has rested, weigh out the dough pieces, shape them round or oblong, brush with water, roll in flakes or a grain mixture, and place in the proofing basket. Final proof: 40 minutes.

Bake at 250–260 °C, falling to 210 °C – baking time 50 minutes for 500-g loaves, 55 minutes for 750-g loaves.

Malt and Quark Bread

For a dough from 1 kg Altenburger bread premix with quark

• 1,000 g Altenburger bread premix
• 200 g quark
• 15 g fresh yeast, dissolved in lukewarm water
• 600–650 g lukewarm water (dough temperature: 26–28 °C)

Combine all ingredients and knead for 15 minutes. Then let the dough rest for 20–30 minutes.

After the dough has rested, weigh out the dough pieces, shape them round or oblong, brush with water, roll in flakes or a grain mixture, and place in the proofing basket. Final proof: 40 minutes.

Bake at 250–260 °C, falling to 210 °C – baking time 50 minutes for 500-g loaves, 55 minutes for 750-g loaves.

Tip: Both premixes are suitable for free-standing loaves, but can also be processed in a bread maker. Using a proofing basket is worthwhile – the crust will be significantly firmer.