RECIPE: BEER BREAD

A Sunday afternoon like this is a wonderful time to bake bread! Here’s a crispy beer bread for a savoury supper.

And this is how you do it:
1 bottle (330 ml) of dark beer
1/2 cube of yeast
3 tbsp. thyme honey (or another water honey)
500 g spelt flour type 1050
250 g rye flour type 1150
1 1/2 tbsp. salt
10 g bread seasoning
175 ml lukewarm water

Very lightly heat the beer in a pot and stir in the honey. Crumble up the yeast and dissolve it in the beer. Make sure it doesn’t get too hot! The wonderful flavour of the thyme honey is wonderful with this. Highly recommended for savoury meals and cheese!

Then sieve the two types of flour into a large bowl and mix with the bread seasoning. Add the salt. Now pour in the lukewarm water and the beer mixture, and knead everything together into a flat dough. Cover and place in a warm spot for one hour.
Spread the flour out on the work surface, knead the dough through it once more. Once you have formed it into a round loaf, place it on a baking sheet and make a circular cut on the top.
Cover and let sit for another hour. Meanwhile, heat the oven up to 200 degrees and place a baking mould, or a similar container, filled with water onto the base of the oven. This will create steam that will make the bread crispy while it bakes.
The bread should be finished after about 35 to 40 minutes, and your mouth will start watering.

Now you just need salted butter, cheese, or a strong salami…delicious!

By | 2016-11-07T11:23:59+00:00 November 7th, 2016|Bread Blog|Comments Off on RECIPE: BEER BREAD

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