BB Beer Bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 50 mins |
| Total Time | 3 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g rye flour
- 75 g sourdouh (rye)
- 200 ml beer, e.g. Iserlohner, room temperature
- 100 ml warm soda water
- 2 teaspoons salt
- 1 handful grain (6-grain mixture)
- 0.5 ½ cube fresh yeast or 1 pack dry yeast
- 1 tablespoon turnip tops
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in the water. Knead with all the other ingredients in the food processor for 5 minutes.
- Pour the dough into an oiled or greased loaf pan and let rise in a warm place for a good 2 hours.
- Preheat the oven to 220 ° C. Bake the bread for 15-20 minutes, then lower the temperature to 200 ° C and bake for another 30 minutes.
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