Beer bread with honey and Crutin®

 

Pubblicata il:
Beer bread with honey and Crutin®
COURSE: Other PREPARATION TIME: DIFFICULTY: Easy

Ingredients

360 g flour
15 g baking powder (a sachet of the type used for pizzas and savoury pies)
1½ tsp teaspoonfuls honey
pepper
30 g Crutin®
33 cl beer (such as ale)
2 tablespoonfuls water course salt
4-5

Method


In a large bowl mix the flour, baking powder, salt, honey, freshly ground pepper and Crutin®. Add the beer and water blending well until the mixture is smooth and elastic. If the dough is too sticky or watery, add more flour. Cover the bowl with a damp cloth and set aside in a warm place to leaven for a couple of hours. If it is particularly cold, you can heat the oven to 50°C for a few minutes and, after having turned off the heat, place the bowl in the closed oven and allow to leaven. Now pour the dough into a well-greased or grease-proof-paper lined cake tin, level it out and shower it with a little coarse salt and seeds to taste. I used pumpkin and poppy seeds. Preheat the oven to 200°C a bake for 45-60 minutes (do the toothpick test to check cooking point). Remove from the oven and allow to cool completely.


For this recipe the following have been used:

Crutin®

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