Smoked beer bread

Ingredients for 1 servings:

• 200 g wholemeal spelt flour or spelt flour type 1050
• 300 g wheat flour type 405
• 1 sachet of dry yeast
• 1 tsp sugar
• 2 tsp salt
• 1 m.-sized onion(s)
• 330 ml beer (smoked beer)
• 1 piece(s) Pecorino, approx. 4 x 4 x 2 cm

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 35 minutes

without sourdough, good for beginners

Peel and dice the onion, coarsely grate the cheese. Mix the flour with the yeast, sugar, and salt, then fold in the cheese and diced onion. Heat the beer in the microwave or in a saucepan until lukewarm, pour it over the mixture, and knead thoroughly for 3 minutes using a hand mixer fitted with a dough hook. Cover and let rise in a warm place for 60 minutes. Dust your work surface and your hands with flour, and then turn the dough out onto it. This means kneading the dough with the heel of your hand from the inside out, then returning the outwardly kneaded piece to the center. Repeat this process about 4-5 times in a circle. Turn the resulting flower (called the end) over and place it on a baking sheet lined with baking paper. Shape it slightly into a loaf, and cover and let rise again in a warm place for 30 minutes. Preheat the oven to 225°C (top/bottom heat) and score the bread. Place the baking sheet on the middle rack. After 10 minutes, reduce the temperature to 200°C and bake for another 35 minutes. If the bread sounds hollow when you tap the bottom, it’s done. Let it cool completely on a wire rack.