Beer Bread
 

Beer Bread

Beer in bread is not uncommon in Europe especially in rye bread. In my

experience it can be used in many breads instead of water, giving an added

something to the finished product.

A couple of recipes follow bellow. The first is actually the best.



Kim



Recipe 1:



This was posted by Jean Scott Jan 16th, and I must ask his forgiveness for

reposting it. I find it even better if about a cup of roughly crushed rye

kernels, having soaked in water alongside the starter, and well drained, is

added withuoy changing the recipe otherwise.

That is, however, mostly a question of texture, and either way the taste is

delicious.



"I thought that maybe I'd jump in here and share my favorite "Polish

Sourdough Rye Bread" recipe that is smooth and rich tasting, and a very

wonderful sourdough flavor. I got it years back from my grandmothers 90

year old polish neighbor.



A nice trick used in European bakeries to create a quick sourdough is a

nice German beer. (Or 2 if you want one to drink while baking)



Starter:

2 cups Rye flour

1 bottle of german style lager - room temp

3/4 oz. active dry yeast



Dough:

1 1/4 oz white sugar

3/4 oz salt

3 1/2 cups High Gluten Bread flour

4 oz buttermilk - room temp

5 oz warm water - 90-100

2 Tbs caraway seeds

1 Tbs cornmeal



Combine rye flour, beer, and yeast in large bowl. Making sure beer is warm,

not cold. Mix to combine well. Cover with plastic wrap and set out

overnight. Do not refrigerate.



Next day:

Place bread flour, sugar, and salt in mixer.

Add warm buttermilk, warm water and sourdough starter.

Mix on low for 3 minutes to incorporate all ingredients.

Mix on medium for 4 minutes. Add caraway seeds at this point if desired

(you'll love the flavor of the caraway with the beer and buttermilk).

Mix on high for 6 minutes. If dough seems too dry, add a little water at a

time and let it incorporate before adding more. 1 Tbs at a time.

Turn out on floured surface and let rest 5 minutes.

Knead slightly into ball and place in lightly oiled bowl. (olive oil will

give a richer flavor). Cover bowl with plastic and place a heavy bath towel

on top to lock in moisture.

Let rise about 1 1/2 hours at room temp of 72-76. Should double in size.

Deflate (punch down) and divide in half. Makes approx. 48 oz of wet dough.

Shape into round loaves and place on cooking sheet that is sprinkled with

cornmeal. Makes 2 - 24 oz loaves that bake to 20 oz finished.

Cover with plastic or slide into large plastic bag and Let rise 45 min.

Slice top with sharp knife 1/4 inch deep and mist top with water.

Bake @500 degrees for 10 minutes then reduce temp to 375 and bake 20 min.

Cool on racks"



Rcipe 2:

This is a very ( very ) solid french bread suitable for open sandwiches for

hungry people. The recipe is from a well known Danish TV-chef.



Meyers bread:



925 g bread flour

75 g unsifted rye flour

250 ml cool water

1 bottle lager beer ( 330 ml )

20 g yeast ( cake )

18 g salt ( more is even better )

Pinch of sugar



Dissolve yeast in water, add sugar, add beer, stir in some of the flour. Add

salt and rest of the flour, and mix well. Turn out onto floured surface and

knead for 10-15 min. Leave to rise in a wrappingfilm covered bowl for 3-31/2

hours in a cool place.



Turn the dough out onto a floured surface punch down, but only partially,

form into two large or one very large loaf, and place on baking plate

covered with baking paper. Cover with film and leave to rise in a cool place

for 3-31/2 hours.



Slash diagonaly and mist well. Place in preheated oven at 240C for 10 min,

reduce to 190C, and bake for 25-30 min. A bit longer is often necessary, the

bread should of course be light brown, and sound hollow.