Hearty beer bread

Name: Hearty beer bread
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 2 bottles (330 ml each) of light beer; 1 cube (42 g) Yeast; 150 g liquid honey; 1 kg Wholemeal wheat flour; 500 g Rye flour (Type 1150); 2–3 coated tablespoons salt; 7-10 Tbsp Flour; 7-10 Tbsp Baking baskets; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

2 bottles (330 ml each) of light beer
1 cube (42 g) Yeast
150 g liquid honey
1 kg Wholemeal wheat flour
500 g Rye flour (Type 1150)
2–3 coated tablespoons salt
7-10 Tbsp Flour
7-10 Tbsp Baking baskets
baking paper

Directions

1
Warm beer lukewarm. Crumble yeast into it and dissolve it while stirring. Stir in honey. Mix all the flour and salt in a very large bowl. Add beer mixture and 350 ml warm water.
2
Knead everything with the dough hooks of the hand mixer.
3
Place the dough on a floured work surface. Knead again well with floured hands. Cover and leave to rise in a warm place for about 1 hour. Knead the dough well again.
4
Dust two baking or fermenting baskets (round shape: approx. 23 cm Ø, 7 cm high; oval shape: approx. 15 x 24 cm, 7 cm high) well with flour. Halve the yeast dough, knead again and put it into the bread baskets.
5
Or: Form yeast dough into 2 loaves of bread. Let the breads rise again for about 30 minutes.
6
Carefully turn 1 loaf of bread at a time from the basket directly onto a baking tray lined with baking paper. Bake one after the other in a preheated oven (electric oven: 225 °C/circulating air: 200 °C/gas: see manufacturer) for approx. 35 minutes.
7
Take it out and let it cool down on a grid.