John Myers
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Doppelbock Beer Bread
The perfect doppelbock beer bread recipe with a picture and simple step-by-step instructions.
sourdough
- 254 g Rye flour 1150
- 254 g Water
- 100 g Yeast
Bread ingredients
- 150 g Rye flour 1150
- 400 g Spelled flour
- 16 g Salt
- 1 Heaped teaspoons Bread spice mix
- 350 ml Dark Doppelbock beer
- 1 packet Dry yeast
- Mix all the ingredients for the sourdough and let it rest for 24 hours in a warm place.
sourdough
- The next day, put 100 grams of the sourdough into a screw-top jar for the next bread. You have to feed it when you need it.
- That means add 254 grams of rye flour and 254 grams of water. Ready for bread number 2. and take away again the items to be placed, etc.
Baking bread
- Mix the sourdough, rye and spelled flour, salt, bread spices and yeast. Then gradually add the beer and mix well. Add yeast to the first sourdough. You can omit the yeast if you add more food.
- Knead the dough well. Cover and let rest for 30 minutes.
- After 30 minutes, knead the dough vigorously for 5 minutes, if it should stick add a little flour. Cover and let rise in a cooking basket for 1.5-2.0 hours in a warm place.
- In the meantime, preheat the oven with a fan oven to 250 C. Then switch to upper and lower heat.
- Place the bread on a baking sheet lined with baking paper. Put the 2nd rail from the bottom in the oven. Spray vigorously with water.
- After 10 minutes, turn the oven down to 200C and bake for about 50 minutes.
- Do a knock test. If it sounds holy, it’s done. It is a moist bread and lasts a few days.
- I took half of the recipe myself.
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