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<\/div>\n\nUsually I sweeten malt breads with syrup. This time I was going to do the same, but then I saw an overripe banana on the kitchen table. Why not use it instead of syrup? I like to reduce wasted food at home. And so, I was ready to try! The banana worked well. It sweetened the bitterness of malt, but it was impossible to taste it in the bread.\u00a0<\/p>\n
\n6 pcs.<\/p>\n
\n2,5 dl (250 g) water<\/p>\n
\n2,5 dl (250 g) mash (leftover from brewing beer)<\/p>\n
\n50 g fresh yeast<\/p>\n
\n1,5 tsp salt<\/p>\n
\n2 tbsp honey<\/p>\n
\n1 overripe banana<\/p>\n
\n1 dl (50 g) oat bran<\/p>\n
\nabout 10 dl (650 g) wheat flour<\/p>\n
\nDissolve yeast, salt and honey in lukewarm water-mash-mix. Add the mashed banana and oat bran. Gradually mix in wheat flour and knead the dough for 10 minutes. (It’s impossible to tell the exact amount of flour to use, it depends on the moisture of the mash. But, less is always better than too much.)<\/p>\n
\nCover with a tea towel and let rise for 30 minutes.<\/p>\n
\nTurn the dough out onto a floured surface and knead about 3 minutes. Roll the dough into a rope. Cut the rope into 6 pieces. Shape each piece into a roll. Line two baking trays with parchment papers, place the rolls on them.\u00a0<\/p>\n
\nCover with a tea towel and let rise for 30 minutes.\u00a0<\/p>\n
\nPreheat the oven to 225\u00b0C. Bake for 15 minutes.\u00a0<\/p>\n
\nLet cool on a wire rack.<\/p>\n<\/div>\n