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Recipes with Agrain 05 Smoky malt mask flour

Flute made with Agrain 05 Smoked Malt Mask Flour


Preparation time: 30 minutes (4 hours including proofing)

Skill Level: Easy

Quantity: 2 flutes


The dough:

  • 4 dl water
  • 20 g of yeast
  • 3 teaspoons of honey
  • 2 teaspoons of salt
  • 50 g 05 Mask flour Smoked malt
  • 450 g Wheat flour (preferably Manitoba flour or other flour with a high protein content)


Start by dissolving the yeast in cold water. Then stir honey, salt and buttermilk together.

Add the wheat flour little by little - the dough should be soft and pliable, but must be on the wet side.

Leave the dough to rise on the kitchen table for a minimum of 3-4 hours - preferably overnight, this is where the flavor develops best.

When the dough has risen, form the dough on a flour-dusted table. You shape a real flute by pressing the dough slightly flat and folding the sides over each other. Then you press the ends of the folded dough flat and fold it slightly over the bread. Now you roll it round with your hands and press it flat once more, folding the sides over each other. Finally, you roll the dough to the right length and thickness and place it on baking paper. Turn on the oven at 225 degrees fan.

When the oven is hot, brush the bread with beaten egg and bake for 20 minutes.

Take the bread out and let it cool slightly before enjoying it as an accompaniment to your dinner.

Arabic-inspired flatbread made with Agrain 05 Smoked Malt Mask flour

Arabic Inspired Flatbreads

Preparation time: 40 minutes (1 hour and 40 minutes including rising)

Skill Level: Easy

Quantity: approx. 8 flatbreads


  • 5 g of yeast
  • 3 ½ dl lukewarm water
  • 1 tablespoon olive oil
  • 1 tablespoon coarse salt
  • 450 g Wheat flour
  • 50 g Mask flour Smoked malt


Dissolve the yeast in the water. When the yeast has dissolved, add olive oil, salt and groundnut flour and mix together. Add wheat flour a little at a time and knead the dough, if necessary. with a mixer until it is completely elastic and pliable. Let the dough rise for a couple of hours until it doubles in size.

Turn the dough out onto a floured table. If you would like to have the large air pockets that characterize an Arabic bread, then the dough must be pulled in on itself a few times - roll the dough flat and fold the sides inside each other 3-4 times.

The dough is then divided into 8 flat buns and the dough rises again for an hour.

Take each bun and pull them thin, use if necessary. carefully a rolling pin to roll them as thin as possible (preferably very thin - like a pizza base). Heat a pan on the stove at high heat and when you put the first flatbread on, turn down to about medium and bake the flatbreads one at a time on the pan. They should have about 2-3 minutes on each side until they get brown spots and are cooked through.

When the bread is ready, place them on a clean tea towel, which is wrapped around the end of the bread. That way, they stay soft, so you can roll your favorite filling into them or simply break off pieces and dip them in a good dip, such as hummus.