Õllesepik / Nut Brown Ale Bread

Nagu juba varem mainitud sai, meeldivad mulle veidrad koostisained, siinkohal on erak õlu. Viimase sepikus kasutamine on minu jaoks täiesti uudne. Tegelikult olen ma juba mõnda aega unistanud ühest korralikust sepikust, mida jõululeivale vahelduseks süüa, seega sobis see retsept mulle hästi. Sepiku valmistamine on imelihtne ja kiire ning tulemuseks huvitav ja maitsev küpsetis, mida võib kiiresti sööma asuda.

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As I mentioned earlier, I am fond of unusual ingredients in my food. The outsider here is beer and as I have never even heard of using it in bread I had to try out the recipe. My usual bread needs a 12 hour plus another 3 hour rise and a baking time of 1 hour. And after that it has to cool completely to be eaten. Therefore, I was surprised by how easy it was to make this one and how fast it came out of the oven.

Mina tegin sepikut kaks korda. Esimesel korral panin 2 spl suhkrut, teisel ühe. Vähema suhkruga meeldis mulle küpsetis rohkem, see sarnanes õigele Eesti sepikule. Tasub veel mainida, et kõige tähtsam koostisaine sepikus on justnimelt tume õlu, sest see toob maitsed kõige paremini välja.

Algretsept on blogist Docetto Confections, mina aga leidsin selle blogist Mitmekesi köögis korraga. Tegin ka paar muudatust.

Vaja läheb:
3.5 dl nisujahu
1 dl amarandi- ehk rebasheinaseemnejahu (võib kasutada ka nisu- või odrajahu)
2 dl täisterajahu
1/2 dl hirsiterasid
1-3 spl fariinisuhkrut
1 spl (kuhjata) küpsetuspulbrit
1-1,5 tl soola
330 ml pruuni õlut
3 tl sulavõid või õli
1 tl linaseemneid
1 tl päevalilleseemneid
1 tl kõrvitsaseemneid
2 tl mooniseemneid

Valmista ette vorm: vooderda küljed küpsetuspaberiga või võita vormi küljed korralikult sisse. Sega suures kausis omavahel jahud ja hirss, küpsetuspulber, suhkur, sool, lisa 2 tl õli/sulavõid ja õlu. Sega kuni taigen on enam-vähem segunenud, aga ära üle sega. Mätsi taignen vormi, silu pealt 1 tl õliga/sulavõiga ja puista peale seemnesegu. Pressi seemneid õrnalt, et nad sepiku külge paremini haakuksid. Küpseta 180°C ahjus 45 min ja lase enne serveerimist veidi jahtuda.




I made the bread twice. The first time I used 2 tablespoons of sugar and the second time just one. I liked the less sweet version more as it resembled Estonian bread of this kind. It's also noteworthy that the most important ingredient here is brown ale as it imparts the deep flavors, as Allison writes on her blog Docetto Confections where the original recipe is from. Although I found it from this Estonian food blog.

I made a few changes to the original.

You'll need (for one medium-small loaf):
3.5 dl all-purpose flour
2 dl whole wheat flour
1 dl amaranth flour (can be substituted with all-purpose flour or barley flour)
1/2 dl millet grains
1-2 tablespoons light brown sugar
1 tablespoon baking powder
1-1.5 teaspoon kosher salt
330 ml nut brown ale, room temperature
1 tablespoon unsalted butter, melted
1 tablespoon brown flax seeds
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
2 teaspoons poppy seeds

Preheat oven to 180°C. Prepare a loaf pan with non-stick spray and line with parchment paper, allowing an overhang on the sides. In a medium mixing bowl, whisk together the flours, brown sugar, baking powder and salt. Pour in the beer and stir until just combined, the batter should appear lumpy.

Pour the batter into the prepared loaf pan, gently pushing the batter to all corners of the pan until an even layer is formed. Brush the top with melted butter (I greased my hand with some oil and ran it across the bread). In a small mixing bowl, stir together the seeds. Evenly sprinkle them on the loaf and gently press them into the dough.

Bake until golden brown and a skewer inserted into the center emerges clean, about 40 to 45 minutes. Allow the bread to cool for about 15 minutes, then carefully grab the ends of the parchment overhang and lift the loaf from the pan. Allow it to continue cooling on a wire rack; serve with a smear of salted sweet cream butter when still barely warm.