Bread Made with Dark Beer

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 the proofing baskets

Instructions

1
Pour room temperature beer into a bowl and add the other ingredients. Mix, transfer to a mixer, and let it mix for 10 minutes. Turn the smoothly worked dough onto a lightly floured board, dust it very lightly with flour, cover with a cloth or plastic wrap to prevent drying, and let it mature for 60 minutes.
2
Preheat the oven to 250°C. Dust a baking sheet with flour.
3
Divide the matured dough into two parts. Shape each part into a loaf on a floured board. Place them smooth side down (seam side up) into lightly floured proofing baskets and let them rise for 50 minutes.
4
Then turn the loaves onto the baking sheet and place them in 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

To steam the oven, preheat it and spray water onto its walls with a spray bottle (for flowers) until a cloud of steam forms. Then immediately place the baking sheet with the bread inside. Use stale (flat) beer, unchilled. Instead of plain wheat flour, you can use wheat bread flour.

Roman Vaněk

With Rohlik, we have put together a selection of the most popular recipes from my cookbooks and linked them with the right ingredients. Let us know how your dish turned out #rohlikchef