Wort Bread with Porter and Cider

Here's how:

• 1

  Crumble the yeast into a bowl or stand mixer. Add room-temperature porter and julmust, and stir until the yeast has dissolved.

• 2

  Mix in the butter, oil, dark syrup, spices, and salt, as well as almost all of the flour.

• 3

  Add the remaining flour, a little at a time. Knead the dough for about 5 minutes; it’s okay if it’s a little sticky. Double the time if you’re kneading by hand. 

• 4

  Let it rise under a kitchen towel for about 60 minutes.

• 5

  Place the dough on a floured work surface and divide it into 2 equal parts.

• 6

  Shape the dough into 2 long loaves, then divide each one into 10 smaller loaves.

• 7

  Preheat the oven to 220 °C convection (about 240 °C in a conventional oven).

• 8

  Place the 20 mini rolls on 2 baking sheets and let them rise under a baking cloth for about 25 minutes.

• 9

  Slice the bread with a sharp knife and sprinkle a little flour on top.

• 10

  Bake the trays at the same time in the oven (if using a convection oven) for about 15 minutes until they are thoroughly baked; the recommended internal temperature is 96–98 °C.

• 11

  Let it cool on a wire rack covered with a kitchen towel.