Cookbook:Rustic Beer Bread
Cookbook | Ingredients | Recipes | Bread
This recipe makes dough for a 1.5 kg loaf of bread. It is intended for a bread machine but can also be made by hand.
- 250 ml real ale (not lager), at room temperature (approx 21°C)
- 3 Tbsp (45 ml) sunflower oil
- 2 Tbsp (30 ml) malt extract
- 1 tsp (5 ml) table salt
- 150 g very strong (high-protein) white flour
- 150 g country grain wholemeal flour
- 70 g soft grain white flour
- 70 g strong wholemeal flour
- 2 tsp (5ml) easy bake yeast
- Add ingredients to a bread machine in the order listed, select appropriate white loaf setting (according to manufacturers instructions), and press start.
- Remove when cycle is complete. Cool and enjoy.
- Mix the ingredients above into a dough, and knead on an unfloured surface until an smooth elastic dough is formed.
- Put into a greased baking tin or on a greased baking tray, cover with a dry towel and rest for approximately 1 hour.
- Place into a preheated oven at 180°C and bake for 20–40 minutes (baking times will change depending on altitude).
Notes, tips, and variationsEdit
- Use 1.5 Tbsp (22.5 ml) demerara sugar instead of malt extract if you can't get hold of any.
- Reduce each flour measurement by 10 g and add 40 g loose polenta to add a different texture to the bread.
- Substitute bread flour for hard flour and/or pastry flour for soft flour.