Cookbook:Rustic Beer Bread

From Wikibooks, open books for an open world
Jump to navigation Jump to search
Rustic Beer Bread
CategoryBread recipes

Cookbook | Ingredients | Recipes | Bread

This recipe makes dough for a 1.5 kg loaf of bread. It is intended for a bread machine but can also be made by hand.


[edit | edit source]
  • 250 ml real ale (not lager), at room temperature (approx 21°C)
  • 3 tbsp (45 ml) sunflower oil
  • 2 tbsp (30 ml) malt extract
  • 1 tsp (5 ml) table salt
  • 150 g very strong (high-protein) white flour
  • 150 g country grain wholemeal flour
  • 70 g soft grain white flour
  • 70 g strong wholemeal flour
  • 2 tsp (5 ml) easy bake yeast


[edit | edit source]

Bread Machine

[edit | edit source]
  1. Add ingredients to a bread machine in the order listed, select appropriate white loaf setting (according to manufacturers instructions), and press start.
  2. Remove when cycle is complete. Cool and enjoy.

Hand Baking

[edit | edit source]
  1. Mix the ingredients above into a dough, and knead on an unfloured surface until an smooth elastic dough is formed.
  2. Put into a greased baking tin or on a greased baking tray, cover with a dry towel and rest for approximately 1 hour.
  3. Place into a preheated oven at 180°C and bake for 20–40 minutes (baking times will change depending on altitude).

Notes, tips, and variations

[edit | edit source]
  1. Use 1.5 tbsp (22.5 ml) demerara sugar instead of malt extract if you can't get hold of any.
  2. Reduce each flour measurement by 10 g and add 40 g loose polenta to add a different texture to the bread.
  3. Substitute bread flour for hard flour and/or pastry flour for soft flour.