Simple beer bread

Ingredients for 1 servings:

• 450 g spelt flour type 630
• 330 ml beer, light
• 1 pack of dry yeast, 7 g
• 1 pinch of salt
• 1 tsp sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 5 minutes

Sift the flour and yeast into a large bowl. Add the sugar and salt and mix well. Make a well in the center and pour in the beer. Knead well with a mixer (dough hook) until a smooth dough forms. Then cover the bowl with a cloth and let it rise in a warm place. In the meantime, lightly grease and flour a loaf pan (about 25 x 11 cm) to make it easier for the bread to rise. Preheat the oven to about 200°C (top/bottom heat). Once the dough has increased in size, pour it into the prepared loaf pan and smooth it out as evenly as possible. Bake the bread in the preheated oven for about 45 minutes. After baking, let the bread cool in the pan for about 15 minutes. The bread tastes best warm with a little butter. This recipe is ideal for using up excess beer bottles. One serving is equivalent to one loaf of bread.