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BB Beer Bread

updated

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Ingredients for 1 servings:

  • 500 g rye flour
  • 75 g sourdough (rye)
  • 200 ml beer, e.g. Iserlohner, room temperature
  • 100 ml soda water, warm
  • 2 tsp salt
  • 1 handful of grain (6-grain mix)
  • ½ cube of fresh yeast or 1 packet of dry yeast
  • 1 tbsp beetroot
  • Fat, for the shape

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours

very hearty and tasty

Dissolve the yeast in the water. Knead with all the remaining ingredients in a food processor for 5 minutes. Pour the dough into an oiled or greased loaf pan and let it rise in a warm place for at least 2 hours. Preheat the oven to 220°C. Bake the bread for 15-20 minutes, then reduce the temperature to 200°C and bake for another 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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