Description
This dark beer bread boasts a hearty, caramel flavor and a dense texture, making it a delightful addition to any meal.
Ingredients
Units
Scale
- 17.6 oz (500 g) all-purpose flour
- 17.6 oz (500 g) whole wheat flour
- 625 ml dark beer
- 0.8 oz (25 g) salt
- 1 oz (30 g) honey
- 1 oz (30 g) fresh yeast (or 2 packs of instant dry yeast)
- 2 tbsp 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