Bread with beer

Bread with beer
Makes: 1 loaf
Prep time:
Cook time:
Total time:
  • 9 gr dried yeast
  • 300 gr beer
  • 20 gr butter
  • 13 gr honey
  • 150 gr wholemeal flower
  • 300 gr white flour
  • 7 gr salt
  1. Place the bottle with the beer in a jug with warm water to warm up.
  2. Pour the beer in a bowl, add the yeast, butter and honey and mix well. Add both flours, butter and the salt. Knead the dough until elastic and smooth.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, until doubled in size in a draft free spot, about 90 min.
  4. Grease a cake tin and line the base with baking paper.
  5. Knead the dough briefly, shape it into a loaf and place it in the tin.
  6. Let the dough prove, in a draft free spot and covered with cling film, until doubled in size, about 90 min.
  7. Preheat the oven to 180˚C.
  8. Bake the bread for 30 min or until golden and done.
  9. Let the bread cool on a wire rack before slicing.
Stuff to know
The beer is at the right temperature when it is not hot nor cold to the touch.
If the dough is too dry, use a bit of lukewarm water.
To test to see if the bread is done, tap the bottom. A hollow sound should occur.
Preferably, use special bread flours when making bread.
Make individual buns.
Add cheese or crispy bacon bits for a more savoury version.