Malt Beer Bread

Recipe

Malt Beer Bread

Experiment with different beers in this bread.  I’ve used dark beers from Germany and Scandinavia to complement the rye flour, but many of the local beers now produced by American microbreweries are just as good.

  • Serving Size2 Loaf

    Ingredients

    • 4 cups culture from the first proof (in the recipes)
    • 2 teaspoons salt
    • 2 tablespoons sugar
    • 1 cup malt beer
    • 2 tablespoons butter, melted
    • 3 cups rye flour
    • 3 cups white bread flour

    Baking

    1

    Measure the culture into a large mixing bowl.  Add the salt, sugar, and beer to the melted butter and stir until dissolved.  Add this mixture to the culture and mix well.

    2

    Add the rye flour and mix.  Add the white flour, 1 cup at a time, stirring until it is too stiff to mix by hand.  Turn onto a floured board and knead in remaining flour until dough is satiny.

    3

    Divide dough in half and form 2 balls.  Form into loaves.

    4

    Place in loaf pans and proof, covered, at 85 degrees for 1 1/2 to 3 hours.  When dough rises 1 to 2 inches above edges of pans, it is ready to bake.

    5

    Preheat oven to 375 degrees.  Bake for 50 to 55 minutes.

    6

    Remove loaves from pans and cool on wire racks.  Happy baking!

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