🍲 Rustic Beer Bread

Name: Rustic Beer Bread
Ingredients: 250 ml real ale (not lager), at room temperature (approx 21°C); 3 tbsp (45 ml) sunflower oil; 2 tbsp (30 ml) malt extract; 1 tsp (5 ml) table salt; 150 g very strong (high-protein) white flour; 150 g country grain wholemeal flour; 70 g soft grain white flour; 70 g strong wholemeal flour; 2 tsp (5 ml) easy bake yeast

Bread · 9 ingredients · 5 steps

This recipe makes dough for a 1.5 kg loaf of bread. It is intended for a bread machine but can also be made by hand.

This recipe states no serving size, so the quantities are left exactly as written.

Ingredients

250 ml real ale (not lager), at room temperature (approx 21°C)
3 tbsp (45 ml) sunflower oil
2 tbsp (30 ml) malt extract
1 tsp (5 ml) table salt
150 g very strong (high-protein) white flour
150 g country grain wholemeal flour
70 g soft grain white flour
70 g strong wholemeal flour
2 tsp (5 ml) easy bake yeast

Method

Add ingredients to a bread machine in the order listed, select appropriate white loaf setting (according to manufacturers instructions), and press start.
Remove when cycle is complete. Cool and enjoy.
Mix the ingredients above into a dough, and knead on an unfloured surface until an smooth elastic dough is formed.
Put into a greased baking tin or on a greased baking tray, cover with a dry towel and rest for approximately 1 hour.
Place into a preheated oven at 180°C and bake for 20–40 minutes (baking times will change depending on altitude).

Where this came from. Adapted from Rustic Beer Bread in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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