wheat beer bread

Ingredients for 1 servings:

• 500 g spelt flour, wholemeal
• 1 sachet of dry yeast
• 2 tsp salt
• 2 tbsp apple cider vinegar
• 500 ml wheat beer
• 3 tsp caraway seeds
• 3 tbsp walnuts, crushed
• 1 tsp honey

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Wholemeal spelt bread with wheat beer, walnuts, caraway and honey

Mix the flour, yeast, and salt thoroughly in a bowl. When adding the yeast, make sure it is evenly distributed over the entire bowl. The better the yeast is distributed in the flour, the better the dough will rise in the oven. Add apple cider vinegar and stir into the center with a little flour. Add the wheat beer a sip at a time, stirring in more and more flour. Swirl the last of the beer in the bottle to dissolve the yeast residue and add it to the dough. Stir the dough well. Stir in the caraway seeds and crushed walnuts. Drizzle a teaspoon of honey over the dough and stir in. The dough will not form a solid lump, but will be tough and, with some effort, still stirrable. Pour the dough into a loaf pan lined with baking paper and spread it evenly to the sides, as the dough will rise mainly in the center. Important: Place the dough in a cold oven; this will ensure that the dough rises well during the warm-up phase and does not need to rest for long beforehand. Set the oven to 200 degrees Celsius (400 degrees Fahrenheit) with top and bottom heat. After one hour, pierce with a wooden skewer. If any sticky dough remains, return it to the oven at 100 degrees Celsius for another 10 minutes. The cold oven trick has been mentioned in other recipe suggestions and is highly recommended. This way, you can quickly bake a loaf of bread in the evening. The ingredients can be mixed together in 10 minutes.