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Rustic Beer Bread
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Bread
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4503226
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 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 (5 ml) easy bake yeast
Directions
Bread Machine
- 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.
Hand Baking
- 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
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.
