Bread made with dark beer

Name: Bread made with dark beer
Prep time: 2 h
Cook time: 40 min
Total time: 2 h 40 min
Yield: 2 LOAVES
Cuisine: Česká kuchyně
Ingredients: 600 g plain wheat flour; 400 g rye bread flour; 25 ml vinegar; 25 g salt; 30 g fresh yeast; 700 ml dark beer; rye flour for dusting proofing baskets

2 LOAVES

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Buy all ingredients right below the recipe

BREAD

600 g plain wheat flour
400 g rye bread flour
25 ml vinegar
25 g salt
30 g fresh yeast
700 ml dark beer

FOR FINISHING

rye flour for dusting proofing baskets

Procedure

1
Pour room temperature beer into a bowl and add the other ingredients. Mix, transfer to a stand mixer and let it mix for 10 minutes. Turn the smoothly kneaded dough onto a lightly floured surface, dust it very lightly with flour, cover with a tea towel or cling film to prevent drying, and let it rest for 60 minutes.
2
Preheat the oven to 250 °C. Dust a baking sheet with flour.
3
Divide the rested dough into two parts. Form two loaves from both parts on a floured surface. Transfer them smooth side down (seam side up) into lightly floured proofing baskets and let them rise for 50 minutes.
4
Then turn the loaves out onto the baking sheet and place them into the steamed, preheated oven. After 3 minutes, vent the oven to release excess steam, reduce the temperature to 180 °C and bake for 35–40 minutes.

Tip

You steam the oven by preheating it and spraying water onto its walls with a spray bottle (for plants) until a cloud of steam forms. Then immediately place the baking sheet with the bread into it. Use flat (degassed) beer, unchilled. Instead of plain wheat flour, you can use plain bread wheat flour.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.