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Isa's whole grain rye beer bread

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Ingredients for 4 servings:

  • 200 g flour (wholemeal flour)
  • 50 g rye flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • some herbs, Italian
  • 1 tbsp vinegar (red wine vinegar)
  • 275 ml beer (pilsner, Danish)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

very easy and quick to prepare without yeast

Combine all dry ingredients in a bowl and mix well. Pour in the beer and vinegar and stir well. Pour the dough into a loaf pan (lined with baking paper) and bake at 220°C (top/bottom heat) for about 30-40 minutes, until the crust is nicely browned. You can, of course, use a different type of beer (German Pilsner, Helles), but I think the dough will be very dense and heavy if you use wheat beer. The bread will be very tasty, although you won’t really taste the beer. It has a fine-pored texture and tastes delicious toasted.

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Written by John Myers

Professional Chef with 29 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.

Isa's whole grain rye beer bread

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