- 400 g white bread flour
- 100 g rye flour T130
- 1 teaspoon salt
- 20g lard
- 20g fresh yeast
- 150 g Orval beer
- 150 g water
1. Mix flours and salt in a bowl. Rub the lard in the flour.
Crumble the yeast in the flour and add the beer and most of the water. Mix all together, add remaining water if the dough is too dry.
Turn out on work surface and knead for about 3 minutes. Leave to rise for 40 minutes.
2. Turn out on a floured surface.
Roll out in a retangle about 1 1/2 cm thick.
Cut into -about- square pieces using a metal dough scraper.
Place the rolls on a greased baking tin.
Leave to rise for about 1 hour.
3. Bake in a preheated oven at 200 C for 20 minutes, until light/golden brown.
Leave the “Orval Bread” to cool on a wire rack.