Sourdough Beer Bread (Schwarzbierbrot)
Sourdough Beer Bread (Schwarzbierbrot)

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, sourdough beer bread (schwarzbierbrot). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

In separate bowls, mix together the ingredients for the Sourdough Pre-dough and the Poolish Pre-dough. The Poolish Pre-dough will be bubbly and bigger. Sourdough Beer Bread Featuring fermentation at its finest, this hearty bread combines sourdough and beer in the most delightfully flavorful way possible. Malted wheat flakes complement the malty flavor of the beer, while honey adds a touch of sweetness.

Sourdough Beer Bread (Schwarzbierbrot) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Sourdough Beer Bread (Schwarzbierbrot) is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook sourdough beer bread (schwarzbierbrot) using 16 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Sourdough Beer Bread (Schwarzbierbrot):
  1. Prepare SOURDOUGH PRE-DOUGH:
  2. Get 120 g Rye flour
  3. Get 110 ml water (slightly less than 1/2 cup)
  4. Prepare 1 Tbsp sourdough starter/mother (12 g)
  5. Make ready POOLISH PRE-DOUGH:
  6. Make ready 110 g whole wheat or whole grain spelt flour
  7. Get 110 ml water (slightly less than 1/2 cup)
  8. Make ready 2 pinches active dry yeast
  9. Prepare MAIN DOUGH:
  10. Take 1 batch each Finished sourdough + poolish from above
  11. Get 270 g bread flour
  12. Prepare 115 g dark beer or brown ale (1/2 cup)
  13. Make ready 2 g active dry yeast (1/2 tsp)
  14. Prepare 10 g kosher salt (2 tsp)
  15. Make ready 10 g honey, optional (2 tsp)
  16. Make ready 1 handful each flaxseed and sunflower seeds (optional)

Sourdough Beer Bread (Schwarzbierbrot) step by step In separate bowls, mix together the ingredients for the Sourdough Pre-dough and the Poolish Pre-dough. Sourdough Beer Bread Sourdough Beer Bread is made by simply using beer as the liquid in your sourdough bread dough. Using my no-knead, overnight method produces a well flavoured bread with a hint of beer, a good crust and the classic holey structure of a sourdough. Sourdough Beer Bread combines the deep, rich taste of beer with sourdough for a bread that you'll want to enjoy over and over again!

Steps to make Sourdough Beer Bread (Schwarzbierbrot):
  1. In separate bowls, mix together the ingredients for the Sourdough Pre-dough and the Poolish Pre-dough. Cover each bowl with plastic and let it at room temp for about 20 hours.
  2. After 20 hours the Sourdough Pre-dough should be a little frothy and bigger. The Poolish Pre-dough will be bubbly and bigger.
  3. In a large bowl, mix together the two pre-doughs and the rest of the ingredients (except for flaxseed and sunflower seeds) until it comes together into a sticky lumpy dough.
  4. Remove the dough onto a well-floured cutting board and knead with the palm of your hands: push the dough down with your hand, fold in over itself and push down again, rotating as you go.
  5. Knead for 15-17 minutes. The dough will become more elastic and smooth. If it sticks a lot to the surface or your hands while kneading, dust with a little more flour and scrape up the dough from the surface to incorporate back in.
  6. If mixing in flaxseed/sunflower seeds, gradually knead them into the dough after the 15 minutes of kneading.
  7. Form into a ball and return to the bowl. Cover with plastic and let rise for 2 hours at room temp (the the dough over itself after 1 hour and return to bowl).
  8. After 2 hours of rising, remove the dough, turn upside down and fold the sides up to form into a ball again (this helps make sure the exposed part of the dough's skin gets moistened again. Let sit for 20 minutes covered with wrap.
  9. Form the round dough into a long, cylindrical loaf. Place it fold-side down on parchment paper and let rise for another 30 minutes.
  10. Meanwhile preheat oven to 480°F/250°C. Place a shallow pan at the bottom rack which we'll use to create steam later. (prepare some boiling water for this too)
  11. When ready to bake, cut a 1 cm deep slit down the center of the bread. (I sprinkled the top of my bread with flaxseed, but I don't recommend this because it got too dark during baking).
  12. Place the loaf on the center rack on a baking sheet and pour boiling water into the pan below it. Bake for 10 minutes, then carefully remove the tray of steaming water. Turn oven down to 430°F/220°C and bake for 30-35 minutes until the crust is dark and crisp.
  13. Remove from oven and let cool on a rack for about 1 hour.
  14. Slice and enjoy with butter, cheese, or your favorite accompaniments with bread :)

Using my no-knead, overnight method produces a well flavoured bread with a hint of beer, a good crust and the classic holey structure of a sourdough. Sourdough Beer Bread combines the deep, rich taste of beer with sourdough for a bread that you'll want to enjoy over and over again! Over the last year I've had pretty good success making sourdough bread. I've tried making sourdough bread from regular milk kefir (which was really very good), as well as homemade greek yogurt. And thus was born the experimentation that resulted in this recipe for Sourdough Beer Bread.

So that is going to wrap it up for this exceptional food sourdough beer bread (schwarzbierbrot) recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!