German Beer Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ¾c. lLight rye flour, plus some for dusting
1 ½ t. yeast
275 ml light German beer
¾ c. warm water
1 T. caraway seeds Or 2 T. Sunflower seeds
4 ½ c. white bread flour
2 t. fine sea salt
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Directions: |
Directions:1. Place the rye flour in a large mixing bowl with the yeast.
2. Heat the beer and water to 85° make a well in the center of the flour. Pour in the warm liquids and bring the mix to a batter-like dough with one hand; add the caraway seeds.
3. Cover the bowl with plastic wrap, and leave to proof at room temperature for 1 to 1 1/2 hours.
4. Gradually incorporate the white flour and salt then turn out and knead well for 5 to 6 minutes until soft and pliable. Place in a clean, lightly oiled bowl, cover again, and leave in a warm place to proof and double in size.
5. Preheat oven to 375°. Turn out dough and punch down. Shape into three well greased 2 pound loaf pans, then brush or spray with water and dust liberally with rye flour. Using a sharp knife make 5 slashes across the top of the loaves about 1/4 inch deep.
6. Place in the oven on the center shelf for 10 to 15 minutes. Reduce the heat to 350° and bake for 20 additional minutes until cooked. Cool on a cooling rack. |
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Number Of
Servings: |
Number Of
Servings:3 loaves |
Personal
Notes: |
Personal
Notes: The Germans are particularly proud of their beers and rightly so! Used in breadmaking, beer has natural yeast the flavor that contributes to great read. Here is a typical beer bread - delicious served with all manner of cheeses.
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