John Myers
Beer Bread
The perfect beer bread recipe with a picture and simple step-by-step instructions.
- 250 ml Beer light
- 10 g Sugar
- 15 g Yeast fresh
- 5 g Salt
- 200 g Spelled flour type 630
- 200 g Spelled flour type 1050
- 25 ml Sunflower oil
- Crumble the yeast in a large bowl, sprinkle sugar over it, pour in the beer and stir everything until the yeast and sugar have dissolved. Then stir in the oil, sieve in both flours and knead everything with the dough hook of the hand mixer to form a smooth dough. Close the bowl and let the dough rest in the lighted oven (in a sunny spot is also possible) for 2 – 3 hours. The dough volume should have more than doubled.
- After the rest period, put the very soft, slightly sticky dough on a floured work surface and fold it up several times with your floured hands. Sprinkle a size 21 tart or springform pan on the bottom with a thick layer of flour, grind the dough round, that is, shape it into a round shape lying on the work surface and at the same time push the edges under the ball with both hands. In this way the surface is smoothed and a “seal” (seam) is formed underneath. Then place the ball with the “seam-side” down on the tart pan or in the springform pan, cover it with a cloth and let the dough rest for another 2 hours at room temperature.
- Preheat the oven to 200 ° O / bottom heat. Sprinkle the risen blank on the surface with a little flour and cut crosswise. Slide the pan into the oven on the 2nd rail from below and bake for 5 minutes, then turn the heat down to 180 ° and bake the bread for another 20 minutes. Then take the pan out of the oven for a moment, loosen the bread, put it back on the grid, turn the heat down further to 160 ° and bake for the last 15 minutes.
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