Fluffy Malt Beer Bread

5 from 2 votes
Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Rest Time 1 hour
Total Time 2 hours 45 minutes
Course Dinner
Cuisine European
Servings 1 people


Fluffy malt beer bread

  • 250 g Potatoes
  • 300 ml Malt beer lukewarm
  • 10 g Fresh yeast
  • 1 tbsp Sugar beet herb syrup
  • 2 tbsp Brown sugar
  • 150 g Rye flour 1150
  • 350 g Wheat flour 550
  • 35 g Homemade sourdough "Marvin"
  • 10 g Salt



  • Peel, wash and cut the potatoes into pieces. Then put in a saucepan, lightly salt and cook until soft. Then drain and let cool. Later mash with a fork and set aside.


  • Put the fresh yeast lukewarm malt beer in a mixing bowl / food processor, add the beet syrup and brown sugar. Then let it soak for about 8 minutes. Add both types of flour, sourdough, salt and the mashed potatoes that have been set aside, mix / knead for about 12 minutes.


  • Then fold the bread dough around twice with a dough card on a lightly floured work surface. Now cover the whole thing and place in a warm place and let go for about 1 hour. After GOING, shape again on a lightly floured work surface and place in a bread pan (previously lightly greased, floured), cut the bread and sprinkle with flour.

to bake

  • In the meantime, preheat the oven to 230 degrees top / bottom heat. Put the bread pan in the bottom rack and bake for about 70 minutes. Then let it cool down briefly in the pan, then turn it out and let it cool down completely on a rack.
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Cheesecake on Bed of Lettuce

Black Forest Cake