Recipe for beer bread
This bread ???
I had some leftover beer and a bit of plain yogurt, and since I hate to throw anything away, I had to turn it into something. It became this bread and it’s just delicious!
Crispy crust, moist inside, lots of flavor… ?? It’s amazing with jam and works quite well as an afternoon snack. But I also think it can be used as a side dish for dinner or in the kids’ lunchbox. ?
Ingredients
- 250 gram Beer Dark (Christmas) beer, room temperature
- 25 gram Yeast
- 200 gram Yogurt Plain
- 100 gram Water
- 24 gram Brown sugar
- 1 gram Cardamom
- 3 gram Salt
- 35 gram Oatmeal
- 110 gram Rye Flour Or other coarse flour
- 120 gram Manitoba Flour Can be substituted with wheat flour
- 240 gram Wheat Flour
Instructions
- Dissolve the yeast in the beer.
- Add yogurt, water, brown sugar, cardamom, and salt.
- Stir in the oats.
- Add the flour, mix well until you have a good moist dough.
- Knead with a wooden spoon.
- Let the dough rise for about 2 hours.
- Carefully pour the dough onto a floured surface and shape it into a loaf.
- Alternatively, you can transfer the dough to a proofing basket - it gives a nice form and structure ??
- Let the dough rise again for 1/2 hour.
- Bake at 230 degrees Celsius (446 degrees Fahrenheit) (fan) for 15 minutes.
- Then lower the temperature to 200 degrees and bake for another 10-15 minutes.
- The bread is done when it's golden brown, crispy on top, and sounds hollow when you tap the bottom.
- Enjoy ?
