This is a great recipe I got from a friend. I instantly fell in love with this bread due to its hearty, caramel flavor and great, dense texture.
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Dark Beer Bread
- Total Time: 2 hours 30 minutes
- Yield: 1 loaf 1x
Description
This dark beer bread boasts a hearty, caramel flavor and a dense texture, making it a delightful addition to any meal.
Ingredients
- 4 cups (500 g) all-purpose flour
- 4 cups (500 g) whole wheat flour
- 2 1/2 cups (625 ml) dark beer
- 1 1/2 tsp (25 g) salt
- 2 tbsp (30 g) honey
- 1 oz (30 g) fresh yeast (or 2 packs of instant dry yeast)
- 2 tbsp (30 ml) olive oil
- Butter, for greasing
Instructions
- Heat the dark beer until it is lukewarm. Divide it into two equal parts.
- In one half of the beer, dissolve the honey. In the other half, dissolve the yeast and let it stand for 5 minutes until it becomes frothy.
- In a large bowl, combine the all-purpose flour, whole wheat flour, and salt.
- Add the beer with honey and the beer with yeast to the flour mixture. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Preheat your oven to 375°F (190°C).
- Once risen, punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
- Brush the top with olive oil and let it rise again for about 30 minutes.
- Bake in the preheated oven for 1 hour or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Let the bread cool on a wire rack before slicing.
Notes
- For a more pronounced beer flavor, use a stout or porter.
- Store the bread in an airtight container at room temperature for up to 3 days.
- You can substitute honey with maple syrup for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2
- Sodium: 350
- Fat: 3
- Carbohydrates: 40
- Fiber: 4
- Protein: 6
- Cholesterol: 0
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Frequently Asked Questions
Why is the dark beer divided into two halves for the yeast and the honey?
The recipe splits the 2 1/2 cups of lukewarm dark beer: one half dissolves the honey, the other activates the yeast and is left to stand for 5 minutes until frothy. Keeping them separate prevents the sugar in the honey from competing with the yeast during activation. 
Which type of dark beer gives the best flavor?
The notes say using a stout or porter will produce a more pronounced beer flavor. The article describes the bread as having a hearty, caramel flavor from the dark beer, and a stout or porter’s roasted malt character reinforces that profile better than a standard dark lager.
How do I know when the loaf is fully baked?
Bake at 375°F (190°C) for 1 hour. The recipe says the bread is done when it is golden brown and sounds hollow when tapped on the bottom. Let it cool on a wire rack before slicing.
Beer is the world’s most widely consumed alcoholic beverage, and is the third-most popular drink overall, after water and tea.[3] It is thought by some to be the oldest fermented beverage.,:-,
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