Baking malt 500 g

Baking malt 500 g

Add some baker's malt to your bread dough and you will not only get an improved dough volume but also a toasty crust and a juicy and airy crumb. The malt consists of roasted and ground grain, thus vefeining your bread in a natural way. In addition to an appetizing browning of the crust, the rising of the dough is also positively influenced and when enjoying the treat is a particularly aromatic taste in the foreground.

Baking malt - application

Browned Weggli, 12 pieces

500 g white flour

8 g fresh yeast

320 g buttermilk or milk water

60 g butter

10 g salt

15 g baker's malt

1 egg

1 egg yolk

1 pinch salt

2 pinches sugar

Mix the flour and yeast with the butter and buttermilk or half water and half milk. After about 2 minutes, add the salt and the baker's malt and knead for about 10 minutes at medium or high speed in a food processor.

Let the dough rest for about an hour in a lightly oiled bowl covered with a dough plastic. Then divide the dough into about 12 pieces with the help of a dough or metal horn and shape them into small balls. Place them on a tray, cover with a dough plastic and let them rest at room temperature for about 45 minutes. Now take a dough punch to hand and press it into the rolls. Then cover the buns again with the dough plastic and let them ferment for another hour in a warm place.

Whisk the whole egg with the egg yolk, salt and sugar. The best way to make the ice cream spread is to make it the day before and refrigerate it overnight. Use a brush to spread the ice cream on the buns. Then place the Weggli in the oven preheated to 220 °C top and bottom heat. If necessary, a little water can be sprayed into the hot oven, so that some steam develops and the buns remain very pliable. After 10 to 15 minutes the Weggli are golden brown and can be wrapped in a clean kitchen towel. This way they stay fresh longer and keep their softness. Once they have cooled down, they are best stored in a bread bag or frozen well wrapped. In this way, they can still be enjoyed after three to four days or after up to two months.