Last modified on 17 January 2013, at 23:57

Cookbook:Rustic Beer Bread

Cookbook | Ingredients | Recipes | Bread

This recipe makes dough for a 1.5kg loaf of bread. It is intended for a bread machine but can also be made by hand.

IngredientsEdit

  • 250ml room temperature (approx 21 °C) real ale (not lager)
  • 3 Tbsp (45ml) sunflower oil
  • 2 Tbsp (30ml) malt extract
  • 1 Tsp (5ml) table salt
  • 150g very strong white flour
  • 150g country grain wholemeal flour
  • 70g soft grain white flour
  • 70g strong wholemeal flour
  • 2 Tsp (5ml) easy bake yeast

Procedure - Bread MachineEdit

  1. Add ingredients to a bread machine in the order listed, select appropriate white loaf setting (according to manufacturers instructions), and press start.
  2. Remove when cycle is complete. Cool and enjoy.

Procedure - Hand BakingEdit

  1. Mix the ingredients above into a dough, and knead on an unfloured surface until an smooth elastic dough is formed.
  2. Put into a greased baking tin or on a greased baking tray, cover with a dry towel and rest for approximately 1 hour.
  3. Place into a preheated oven at 180°C and bake for 20-40 minutes (baking times will change depending on altitude.)

VariationsEdit

  1. Use 1.5 Tbsp (22.5ml) Demerara Sugar instead of Malt Extract if you can't get hold of any.
  2. Reduce each flour measurement by 10g and add 40g loose Polenta to add a different texture to the bread.
  3. Substitute bread flour for hard flour and/or pastry flour for soft flour.