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“A medieval beer bread recipe. Definately a time consuming process, seeing as to how it calls for ingredients from brewing your own ale. This recipe is said to be a German bread recipe. The original recipe made eight loaves. I revised it to four loaves. You may change it to suit your needs as well. This bread was a bread made for feasts. Note that this bread doesn't take as long to make as it does to proof.”
4hrs 30mins
4 loaves

Ingredients Nutrition

  • 6 -8 cups hard white flour
  • 2 cups brown ale, scum (barm)
  • 3 cups barley malt mash (from a beer batch)
  • 3 cups rolled oats


  1. Combine mash and oats with 5 cups of flour.
  2. Add the sediment and combine well, stirring in one direction to develop gluten.
  3. Turn out dough onto a heavily floured board and knead, drawing in approximately another 3 cups of flour.
  4. It will have the consistency of a heavy biscuit dough.
  5. Shape into a smooth ball and place in a lightly oiled large stainless bowl.
  6. Cover and let rise in a warm, humid place until about double in bulk, about two hours.
  7. Punch down and divide into four loaves.
  8. Place loaves in lightly oiled bread pans, cover and let rise in a warm, humid place for about one hour.
  9. Preheat oven to 400 degrees F and bake loaves for approximately one hour.

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