- Find great recipes
- Create & organize your own recipes
- Generate your grocery list in a click
- Merged ingredients
- Organized by shopping aisle
- Save time in the store
6 servings
1 h active time
14 h 30 min total time
A bread with flavor from the different grains and the dark beer. The preparation is quite rustic and is forgiving as a sourdough starter based bread. The recipe also contains an easier and faster version with dry yeast.
4.0 (1 vote)
Share this recipe with friends!
Original
50 g can be replaced with 1 packet dry yeast | |
12 fluid oz keep the beer warm about 85f | |
2 Tbsp | |
2 tsp | |
1 beaten |
2 cups can be adjusted as you prefer | |
2 cups can be adjusted as you prefer | |
1⁄2 cup can be adjusted as you prefer |
Important: We could not account for the following ingredients:
1 3⁄4 oz can be replaced with 1 packet dry yeast no nutrition info | |
1 1⁄2 cups keep the beer warm about 85f no nutrition info |
Amount per serving
Daily %
Calories
346
17%
Total Fat
2.3 g
3%
Cholesterol
34 mg
11%
Sodium
800 mg
35%
Total Carbohydrates
71 g
26%
Fiber
6.4 g
23%
Total Sugar
6.1 g
Proteins
11 g
23%
Calcium
27 mg
2%
Iron
1.9 mg
11%
Potassium
244 mg
5%
Vitamin D
0.21 mcg
1%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Mix And Knead
- 1In a bowl big enough to hold all the ingredients, add the starter (or the yeast) and honey to the beer and mix well (starter breaks into small lumps).
- 2Let the mix sit for 5 min. If you use dry yeast, it should start to foam.
- 3Add the salt and mix in the beaten egg.
- 4Add the mixed flour 1 cup at a time and keep mixing. When you get close to 4~5 cups, adjust the amount so that the dough's texture just becomes a cohesive mass and is still quite sticky.
- 5This is not a bread looking for strong gluten structure. So, feel free to change the types of flours and their ratio. But I suggest to have at least 1/3 of the mix in AP flour.
- 6Move the dough to your floured work surface and knead for 5 min. If the dough is too sticky, flour the surface generously as a way to adjust the dough's texture.
Rest And Proof
- 1When the dough is springy when poked, move it into a clean bowl and cover with cling wrap. If you replaced the starter with dry yeast, because the proof time is much shorter, you can do things a little easier: 1) proof on you work surface instead of in the bowl 2) cover with dry clean dish towel with some dry flour on top of the dough
- 2Let the dough rise until it doubles in volume. If the room temperature is ~75F, it takes about 4 hours (for dry yeast recipe, it is about 1 hour ). You can use the trick of keeping the dough in an turned-off oven with oven-light on, to help its rise.
- 3Use bowl scraper, move the dough back to the work surface. Punch down the dough (firmly pat the dough down, burst any big bubbles you see, fold its corners into its center until it becomes a rough ball.
- 4Move the dough back to the bowl and cover with cling wrap again. Let it rise overnight (8 hour) For dry yeast recipe, this takes 2 hours (or the same time in the refrigerator).
- 5* This second proof is mainly for developing flavor instead of rising, but the dough will increase volume by 50%~100%.
Shape And Bake
- 1Preheat the oven to 450F.
- 2Cut the dough into 2 halves. For each half, form the dough roughly into a elongated loaf. If you kept the dough in the refrigerator, cover the loaf with dish towel for 30 min.
- 3Dust the loaves lightly with flour. (optional) lightly slash the tops with decorative pattern.
- 4Bake for 15 min, then lower the temperature to 400F and bake for another 15 min or until the crust is nicely browned.
- 5Take the bread out and let rest for 15 min before cutting and serving.
Published by Jing Huang