LIQUORICE Brownbread 0 Comments
• 500 g coarse rye flour
• 25 g yeast
• 1 Liquorice Stout
• 1-2 tablespoons Johan Bülow Sweet Liquorice Syrup
• 25 g Johan Bülow Raw Liquorice Powder
• 250 g five grain mix and/or cut rye grains
• 2.5 teaspoons salt
Dissolve the yeast in some warm water and mix all the ingredients (the dough will be very wet as the grains soak up the moisture).
Divide the dough is into two and put it in tins.
Let the loaves rise for 4 hours covered in moist cloths in room temperature.
Put the loaves in a cold oven and bake in hot air at 175C for 60 min.
Turn the oven off and take the loaves out after 10 min. (to use the after heat)
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