Sourdough Malt Beer Bread
photo by duonyte
- Ready In:
- 20hrs
- Ingredients:
- 10
- Yields:
-
1 loaf
- Serves:
- 12
ingredients
- 2 tablespoons sourdough starter
- 1 cup white bread flour
- 1⁄2 cup rye flour
- 1 1⁄2 cups water
- 1⁄2 cup malt beer
- 1 1⁄2 teaspoons salt
- 1 tablespoon brown sugar, packed
- 2 tablespoons butter, melted
- 1 1⁄2 cups rye flour
- 1 1⁄2 cups white bread flour
directions
- Sourdough Build: Mix the first four ingredients together. Cover loosely and let sit at room temperature for 12 to 16 hours.
- Dough: Measure out 2 cups of the sourdough build mixture (discard extra).
- Add beer, salt, sugar and butter.
- Mix in the flours.
- Turn dough out onto a lightly floured surface and knead until it is smooth and satiny.
- Cover dough and let it rest for 20 minutes.
- Shape into desired loaf--freeform or pan loaf.
- Proof, covered, until dough doubles in size. this may take several hours.
- Preheat oven to 375°.
- Slash loaf with a very sharp blade.
- Bake for 30 to 50 minutes, depending on shape of loaf.
- Remove from pan (if used) and cool on wire rack.
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Reviews
-
It'll be interesting how different beers change the taste - I used Don Miguel, a dark lager from the Phillipines, with a sweetish taste. Bread was quite dark, no real sweetness to it, excellent with cheese and prosciutto. I baked this into rolls. Dough was quite sticky - I added flour, but ended up with a stickier than usual dough, afraid to add much more!
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This ranks up there as my new favorite whole-grain bread. The sourdough tang with the hearty rye is always a great combination – but here it is rounded out very nicely with the addition of beer. I used Killian’s Red (of course!) which was a great flavor. The rye flour in it makes for a longer rise time, but well worth it. While I liked the bread for it’s depth, DH adored it because it was a hearty, but snackable bread to go with an array of dips, cheeses and soups. The crust on this bread really ‘crunches’ for a great dipping, appetizer snack. I served this with an olive curry dip for Thanksgiving. I have since used it with spinach-artichoke dip and a turkey soup. It does take a good while to rise – 3 hours for me. For the rustic look, I sprinkled a bit of whole wheat flour on top, did not slash it and let it bake it according to Donna’s instructions. I used the ABM to mix the dough.
RECIPE SUBMITTED BY
Donna M.
Billings, Montana