Incorporate your favorite lager into your dinner in the shape of a loaf, or to be more candid, make yourself some beer bread. This bread is safe for the children as the alcohol cooks out as it bakes! This recipe suggests using rye flour, but whole wheat flour can also be used, in combination with all-purpose flour for this yeast bread. Allow time throughout the preparation for the dough to rise. Bake time on this bread is 30 minutes, but pay attention to the temperature reduction part way through.
- 200 grams rye flour
- 7 grams dry active yeast
- 330 milliliters lager beer
- 175 milliliters water
- 500 grams all purpose flour
- 2 teaspoons salt
- In a bowl, pour in the rye or whole wheat flour and the yeast.
- Combine the beer with the water and heat until warm.
- Pour into the flour.
- Mix together, cover, and let ferment for 1 hour.
- Mix the all-purpose flour and salt together.
- In a stand mixer using the dough attachment (or by hand), start kneading this fermented mixture while adding handfuls of flour.
- Stop when the dough becomes soft and elastic.
- This process should take about 5 minutes.
- Place this dough into a large, greased bowl, cover, and set in a warm place for 1 hour, allowing the dough to double in volume.
- Turn the dough out onto a lightly floured work surface and punch down with your knuckles.
- Roll it out into a rectangle with about a 30-centimeter width.
- Roll up into a sausage shape.
- Grease a 35-centimeter round pan and place the dough in it seam-side down.
- Sprinkle with flour, cover, and let rest for another 30 minutes.
- Preheat the oven to 190 degrees Celsius.
- Cut diagonal slits in the top of the dough and bake for 10 minutes.
- Lower the heat to 180 degrees Celsius and bake for another 20 minutes.
- The bread is done with it sounds hollow when thumped.
|Calories670Calories from Fat20|
|% DAILY VALUE|
|Calories from Fat20|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.