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Spelt-rye bread with honey and malt beer

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Ingredients for 1 servings:

  • 400 g spelt flour
  • 250 g wholemeal rye flour
  • 2 packets of dry yeast
  • 1 tsp, heaped salt
  • ½ tsp bread spice mix
  • 1 tbsp honey
  • 400 ml malt beer

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Combine the flour, yeast, salt, bread spice, and honey in a bowl and mix briefly. Add the malt beer and knead with a mixer fitted with a paddle attachment until a stiff dough forms. Knead again with floured hands. Cover the dough and let it rise in a warm place for 30 minutes. Preheat the oven to 250°C (480°F). Pour the dough into a greased loaf pan and bake for 15 minutes, until the bread has a nice crust. After 15 minutes, reduce the temperature to 180°C (350°F). Bake for another 30 minutes.

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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.

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