Beer Bread: A Rustic Delight for All Occasions
If you’re a fan of hearty, flavorful breads that pair perfectly with a variety of meals or can be savored on their own, this Beer Bread is sure to become a staple in your kitchen. With its soft, yet rustic texture and the rich, malty flavor brought by the dark beer, this bread is a real treat. Ideal for family dinners, picnics, or just a cozy snack at home, its preparation method offers a perfect balance of ease and technique, giving you a loaf that’s not only delicious but also beautifully textured.
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 100g |
| Whole Wheat Flour | 25g |
| Dry Yeast | 1g |
| Water | 90ml |
| Fine Salt | 3g |
| Dark Beer (at room temp) | 400ml |
| Manitoba Flour | 375g |
| Whole Wheat Flour | 125g |
| Dry Yeast | 5g |
| Fine Salt | 10g |
| Whole Wheat Flour (for dusting) | q.b. |
Preparation Instructions
Step 1: Preparing the Biga (Pre-ferment)
To start, we prepare the “biga,” which is a type of pre-ferment that gives the bread its lovely flavor and texture. In a bowl, mix the Manitoba flour and whole wheat flour. Add the water at room temperature and the fine salt, making sure the salt is added away from the yeast to avoid killing it. Begin mixing by hand until the ingredients start to come together. Once you have a rough dough, form it into a ball. Cover the bowl with plastic wrap and leave it to rest in a warm place for at least 4 hours, or up to 6 hours if you have the time. A great place to leave it is in an off oven with the light on, or in any warm, draft-free space.
Step 2: Mixing the Dough
After the biga has rested, transfer it into the bowl of a stand mixer fitted with the paddle attachment (if you’re mixing by hand, use a regular bowl). Add the dark beer at room temperature to the biga, followed by the yeast and the fine salt. Mix everything together until the ingredients are well combined.
Once the mixture has come together, switch the paddle for the dough hook. Allow the dough to mix for about 10 minutes, or until it becomes smooth, elastic, and just slightly sticky. The dough should still be soft, but it should hold its shape well. If the dough feels too sticky, you may lightly grease your hands and work surface with a bit of oil to help with handling.
Step 3: Folding the Dough
Now, remove the dough from the stand mixer and transfer it to a lightly oiled surface. Press the dough into a flat rectangle. It’s time to perform a series of folds: fold the dough over itself from each side (top, bottom, left, and right) to create a rough square or rectangular shape. This helps to build strength in the dough, developing its texture.
Once you’ve completed the folds, cover the dough with a piece of plastic wrap and allow it to rest in a warm place for about 30 minutes. This resting period helps the dough relax and makes it easier to shape later.
Step 4: Shaping the Dough
After the resting period, gently flatten the dough again into a rectangle shape. Dust your work surface with whole wheat flour and continue with a final fold. Fold the dough into thirds (like a letter), and then roll it up tightly, ensuring that it doesn’t tear or lose its shape. Be gentle, as you want to preserve the structure of the dough for a nice, airy crumb.
Step 5: Final Proofing
Prepare a proofing basket (banneton) that’s around 30×15 cm in size by dusting it with whole wheat flour. If you don’t have a proofing basket, you can use a clean cloth to line a bowl. Gently roll the shaped dough into a loaf and place it seam-side down in the basket. Leave it to rise for about 1 hour or until the dough has expanded and nearly reached the edges of the basket.
Step 6: Preheating the Oven and Baking
While the dough is rising, preheat your oven to 220°C (430°F). Place a baking stone or an inverted baking sheet in the oven to heat up.
Once the dough is ready to go, carefully flip it out of the basket onto a piece of parchment paper or directly onto the heated baking stone. Make sure to handle it gently to preserve its structure. Bake the bread for about 30 to 35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Step 7: Cooling and Serving
Once the bread is baked, remove it from the oven and allow it to cool on a wire rack for at least 30 minutes. This cooling period helps the interior to set and develop its full flavor. Slice the bread and serve it as is, or enjoy it with butter, cheese, or your favorite spread.
Tips for Perfect Beer Bread:
- Beer Selection: The type of beer you use will impact the flavor of the bread. A dark beer like a stout or porter will give the bread a deeper, more complex flavor. However, feel free to experiment with lighter beers if you prefer a milder taste.
- Storage: Store the bread in an airtight container or wrap it in a clean towel to keep it fresh for several days. If you’re not going to use it within that time, consider freezing slices for longer storage.
- Serving Suggestions: This beer bread pairs wonderfully with hearty soups, stews, or cheese platters. It’s also perfect for sandwiches, or simply toasted and spread with butter.
Nutritional Information (Per Serving – Approx. 1 slice)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 30g |
| Protein | 4g |
| Fat | 1g |
| Fiber | 2g |
| Sodium | 200mg |
| Sugars | 2g |
This Beer Bread recipe is a true testament to the beauty of simple ingredients, combined with a bit of patience and care. The result is a loaf that’s flavorful, satisfying, and versatile—perfect for any occasion!
