Beer Bread

Beer Bread is a traditional German bread with a touch of acidity. It pairs wonderfully with a piece of cheese or a pat of butter, enhancing its flavors and creating a sensual dining experience. The combination of beer, rye sourdough starter, and whole wheat flour gives this bread a unique taste and a hearty texture.

Enjoy the process of making this bread, from mixing the ingredients to shaping and baking the loaves. The warm, comforting aroma of freshly baked bread will fill your kitchen, inviting you to indulge in the rich flavors and satisfying texture of Beer Bread.

Makes 2 loaves

INGREDIENTS:

• approximately 1¼ cup (300 ml) beer, room temperature
• 7 tsp (20 g) fresh yeast
• 1 tbsp (15 g) salt
• 16 oz (450 g) rye sourdough starter
• 5½ cups (700 g) whole wheat flour

RYE SOURDOUGH:

• ¾ cup (200 ml) water, room temperature
• 2 cups (200 g) finely ground rye flour
• ½ cup (100 g) grated apple, peeled

INSTRUCTIONS:

RYE SOURDOUGH:

1. Combine the ingredients and let stand for 2–4 days in a glass jar with a tight-fitting lid. Stir in the mornings and evenings.
2. The starter is ready when the mixture starts to bubble. From this point on, all you have to do is “feed” the dough so that it retains its flavor and ability to ferment. If you leave the sourdough in the refrigerator, you should feed it once a week with ½ cup (100 ml) water and 1 cup (100 g) wheat flour. If you keep the sourdough at room temperature, it should be fed every day, in the same manner. The consistency should resemble thick porridge.
3. If you have sourdough left over, you can freeze it in containers that hold half a cup or leave a part of it to dry.

BREAD:

1. In a mixing bowl, combine the beer, fresh yeast, salt, and rye sourdough starter. Mix well until the yeast has dissolved.
2. Gradually add the whole wheat flour to the mixture, a little at a time. Mix well after each addition. Avoid adding all the flour at once; instead, test the dough’s elasticity before adding more flour. The dough should be smooth and slightly sticky.
3. Knead the dough well to develop gluten and ensure a good texture. This helps to create a light and airy bread. You can knead by hand or use a stand mixer with a dough hook attachment.
4. Let the dough rest for about 15 minutes to relax the gluten. Then, knead the dough again to distribute the ingredients evenly.
5. Divide the dough into two equal portions and shape each portion into a loaf. Place the loaves on a greased baking sheet, leaving enough space between them for expansion during rising.
6. Cover the loaves with a clean kitchen towel and let them rise in a warm place until they have roughly doubled in size. This process can take 1-2 hours, depending on the ambient temperature.
7. Preheat the oven to 475°F (250°C).
8. Once the loaves have risen, lightly sprinkle some flour over the top for added texture and aesthetic appeal.
9. Place the loaves in the preheated oven and immediately sprinkle a cup of water onto the bottom of the oven to create steam. This steam helps to create a crispy crust.
10. Reduce the oven temperature to 400°F (200°C) and bake the bread for about 45 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
11. Once baked, remove the loaves from the oven and let them cool on a wire rack before slicing.

Whether it’s a festive occasion or a casual meal, this bread will be a delightful addition to your table. Slice it thick or thin, and savor the wholesome goodness that comes with each bite. Let Beer Bread become a staple in your baking repertoire, bringing joy to your loved ones and creating memorable moments around the table.