Sno bread with Agrain® 05 Smoked Super Grain Flour

Preparation time:

2 hours

Skill level:



6-8 sno bread


25g yeast

5 dl milk, lukewarm

1 Tbsp honey

1 teaspoon salt

150 g Masquerad (Smoke malt)

50 g grounded butter

550 g wheat flour

3 tbsp olive oil

Here's how

Dissolve the yeast in the milk. Add the honey, salt and Maskflour Smokey malt and mix well together. Add the soft butter and then the wheat flour little by little and knead the dough into a supple, soft and elastic dough (either on the kitchen table or in a mixer).

Grease a bowl with a little olive oil and let the dough rise for hours. You can also use half the yeast in the fridge overnight - this is where the smoked flavour allows it to develop.

When the dough is raised, it is well kneaded and divided into 6-8 pieces, which are wheeled to long strips, ready to be twisted around the sno-bread spindle- now they are ready to be baked over the bonfire. When the dough does not stick to the stick anymore they are ready and ready to eat. If you do not have the option to make a bonfire, you can also twist a strip and put them in the oven on a piece of baking paper. 05 Maskmel Smoke malt has a delicate taste of smoke, which develops over time. With a cold raising of the bread, you can get the taste of bonfires even if you bake in the oven.

Enjoy, and welcome!

Nutritional content

Energy, KJ
Energy, kcal
Fat, g
- of which saturated fatty acids, g,
Carbohydrate, g
- of which sugars, g,
Dietary fibre, g
Protein, g
Salt, g

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05 Masquerade Smoke Malt