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Recipes with Agrain 03 Stout Mask flour

Rye bread made with Agrain 03 Stout Mask flour

The easy rye bread without sourdough

Preparation time: 3 hours (incl. rest and cooking time)

Skill Level: Easy

Amount: 1 rye bread

INGREDIENTS
  • 25 g of yeast
  • 3 dl water
  • 80 g sunflower seeds
  • 60 g linseed
  • 200 g rye kernels
  • 500 g rye flour
  • 120 g Agrain 03 Buttermilk Stout
  • 1/2 liter natural yoghurt
  • 120 g wheat flour
  • 12 g of salt

HERE'S HOW YOU DO IT

Dissolve yeast and water

Add kernels, flour and stir it together if necessary. on mixer

Leave the dough to rest at room temperature for 1 hour

Put the dough in a greased rye bread mold (alternatively lined with baking paper) and let it rise in the mold for 30 minutes

Brush the top with a little water and sprinkle with seeds

Heat the oven to 200 degrees (convected air) - put the rye bread in the oven and immediately turn down to 160 degrees (convected air). Bake the bread in the oven for 1 hour and 15 minutes.

Snazzy Cinnamon Snails made with Agrain 03 Stout Mask flour

Snazzy cinnamon snails with vanilla cream

Preparation time: 2 hours (incl. rest and baking time)

Skill Level: Easy

Quantity: 8 pcs

INGREDIENTS

Dough:

25 g of yeast

1 dl milk

120 g of butter

1 egg

20 g of sugar

1/4 teaspoon salt

270 g wheat flour

30 g 03 Stout mask flour

Remance:

90 g brown sugar

2 teaspoons of cinnamon

50 g butter at room temperature

Custard:

1 egg yolk

1 teaspoon cornstarch

1 dl milk

1/2 vanilla pod

1.5 tablespoons of sugar

Glaze:

50 g powdered sugar

2 tablespoons of cocoa powder

2 tablespoons boiling water

HERE'S HOW YOU DO IT

Dough:

Melt butter in a pan - add milk and let it become finger warm.

Pour the mixture into a bowl and crumble and dissolve the yeast in it.

Add sugar, salt and beaten egg.

Mix wheat flour and spelled flour in another bowl.

Add the flour a little at a time - hold again when the dough is pliable and smooth, but it should be a little on the sticky side, as the mascarpone will absorb a little of the liquid during rising.

Leave the dough to rise in a warm place for 1 hour - cover the bowl with a damp tea towel.

While the dough rises, prepare the filling.

Remance:

Mix sugar, cinnamon and butter at room temperature until it is a uniform mass.

The vanilla cream:

Make the vanilla cream so it can cool down a bit.

Turn on the hob and place a pot on it.

Whisk the egg yolks, sugar, cornstarch and vanilla sugar together well in the pan. When the mass is free of lumps, add milk.

Bring the entire hob to a boil over medium heat while stirring.

When the cream has boiled and thickened, remove the pan from the heat and leave the mixture to cool with a piece of film over it.

Collection:

When the dough has risen, roll out the dough into a large rectangle on a floured board.

Spread the remonce on the rolled out dough.

Roll the dough tightly on the long side.

Cut the roll into 8 equal pieces and place them on a baking tray covered with baking paper.

Now turn on the oven at 200 degrees hot air and let them rise for 30 minutes under a tea towel.

When the snails are raised, they are brushed with egg.

Now make a small hole in the middle with your finger and put a teaspoon of vanilla cream in the middle. You can advantageously use a piping bag.

Bake the snails for approx. 10-15 minutes until they are golden.

While the snails are baking, make the glaze. Stir boiling water, cocoa powder and icing sugar together. Add water little by little until it has the right consistency.

When the snails are finished, they are topped with glaze.

The snails can easily be frozen if you can't eat them all - however, we do not recommend putting glaze on them, otherwise they cannot be reheated.

Spider cupcakes made with Agrain 03 Stout Mask flour

Spider cupcakes with salted caramel filling

Preparation time: 1.5 hours

Skill Level: Difficult

Quantity: 8 cupcakes

INGREDIENTS

Salted Caramel:

  • 110 g of butter
  • 210 g of sugar
  • 1 tablespoon light syrup
  • 1 dl whipping cream
  • 1/2 crushed flake salt

Cupcakes:

  • 15 g 03 Buttermilk Stout
  • 80 g Wheat flour
  • 20 g cocoa powder
  • 40 g of sugar
  • 50 g brown sugar
  • 1/2 tsp baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla powder
  • 1/2 teaspoon salt
  • 1 dl buttermilk
  • 0.75 dl melted butter
  • 2 eggs

Frosting:

  • 100 g dark chocolate (70%)
  • 120 g of butter

Garnish:

  • White icing (flour icing and water)
  • Licorice stars or licorice ribbons

HERE'S HOW YOU DO IT

Salted Caramel:

Melt butter in a pan over medium heat. When the butter has melted, add sugar and syrup and cook until the mixture becomes the desired caramel brown color (approx. 10 minutes of boiling)

Add cream slowly while stirring the mixture and let it cook for 1-2 minutes until the mixture is smooth and uniform. Add salt and stir.

Pour the caramel into a bowl and put it in the fridge - it is liquid while it is warm, but solidifies when it gets cold. It is therefore important that you let it cool down well, preferably in the fridge.

Cupcakes:

Start by turning on the oven at 175 degrees fan.

Mix all the dry ingredients in a bowl: cornmeal, wheat flour, sugar, brown sugar, baking soda, baking powder, salt and vanilla powder.

Then add milk, melted butter and egg and stir the dough thoroughly until the dough is smooth and even.

Fill the batter into cupcake molds (preferably use a piping bag) - the molds must be filled about 2/3 full.

Bake your cupcakes for approx. 20 minutes - let them cool on a wire rack.

Frosting:

Melt the chocolate and butter in a saucepan.

When melted, smooth and uniform, pour into a bowl and refrigerate. It is important that it cools completely, then mixing is easier to work with.

Decoration:

Start by mixing the white icing. You will use this for the eyes - please make a lot in case they break. It should not be too liquid in consistency. Then take the tip of a knife and dip it into the glaze - "dap" a small round blob of glaze onto a piece of baking paper and let it dry well. Cut any a small piece of the licorice ribbon and place it in the middle, like a pupil.

Now start filling caramel in the center of each cupcake. You do this by "digging out" a bit of the filling carefully with a pointed knife, so that there is room to either fill in with a piping bag or very carefully with a small spoon.

Then beat the frosting well until it is airy and easy to work with. You can either choose to spray the frosting on with a piping bag and tulle. Or as we have done - spread it on and dab on top until it turns into a furry spider. Then cut legs to a suitable length and insert them into the cake.

Carefully remove the eyes with the tip of a knife and flip them onto the cupcake.