Bread with beer
Whether you're a beginner in baking or an advanced baker, this bread is very easy to make but also very tasty!
Equipment
- 1 bowl
- 1 mixer
- 1 cup
Ingredients
- 400 gram. all-purpose flour or type 00 flour
- 50 gram. wholemeal flour
- 50 gram. rye flour
- 330 ml beer or a can of beer
- 10 gram. fresh yeast or 3,5 g of dry yeast
- 10 gram. salt
Instructions
- 1. In a large bowl, add the flour and beer. 2. Mix well with your hand until all the flour is wet. 3. Cover the bowl and let it sit for half an hour (1/2 hour).4. Add the yeast and knead in a mixer for 10 minutes.5. Lightly flour a work surface and transfer the dough. 6. Add the salt and knead for about 10 minutes or until the dough is smooth and elastic.7. Shape the dough into a round shape. 8. Place it in a lightly oiled bowl, cover it with a sheet of gelatin and let it rise for 45 minutes.9. Knead again by folding the dough a few times and give it the shape you want, an oblong or round loaf.10. Place the bread on a parchment paper, upside down, and cover with a towel.11. Let it rest for 1 hour or until it doubles in volume.12. Preheat the oven to 220oC and place the empty pan in which you will bake the bread. 13. Place the bread in the pan, turning it over on its good side, and score the surface of the bread with a razor blade or sharp knife.14. Bake for 25 minutes at 220οC.14. Uncover the pan and bake the bread for another 30 minutes.
Notes
- We choose whatever beer we want or have in our fridge.
- Knead by hand or in a mixer
- The process of mixing flour and beer, or in other recipes flour and water, is called autolysis and helps to release the proteins in the flour.
- If the dough sticks to your hands don't worry, you didn't do anything wrong, flour your hands or wet them and knead.
- When choosing flour, I suggest you read the labels and choose those that have high protein content.
English 
Greek 
German