Ajvar beer bread

Ingredients for 1 servings:

• 125 g rye flour
• 375 g wheat flour (type 550)
• 300 ml beer (dark beer)
• ½ cube of yeast
• 1 tbsp honey
• 1 tbsp oil
• 1 tsp salt or herb salt
• 2 tbsp ajvar
• 2 tsp cumin
• Salt water for brushing

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 50 minutes

spicy bread with black beer

Mix the honey with the dark beer and crumble in the yeast. Let it stand for a few minutes, then add it to the flour and salt in a bowl along with the oil and knead well. If the dough is too sticky, add a little more flour. Finally, knead in the ajvar and cumin, then let it rise in a warm place for 1-2 hours. When the dough has doubled in size, knead again, shape into a loaf, place on a baking sheet lined with parchment paper, and let it rest for another 10 minutes. In the meantime, preheat the oven to 200°C, brush the surface of the bread with salted water, and bake for about 25 minutes – the time may vary depending on the oven. This bread is always a hit at barbecues, but it’s also delicious on its own with herb cheese for dinner. You can choose the type of ajvar, from mild to spicy, depending on your taste.