Beer Bread

Rye bread using a pale lager instead of water in the main dough. The dough is a mix of 4 different flour types, 80% of total flour amount is rye. Like the dark beer rye bread it's very flavorful.

I measure everything in grams, but since my scale can switch to lb/oz as well, I did that and read the values off to put them here. Be aware that measurements in ounces are less accurate.


Sourdough

• 130g (4 1/2oz) whole grain rye flour
• 130g (4 1/2oz) light rye flour
• 260ml water
• 26g rye sourdough starter

Combine all ingredients in a bowl and stir until smooth. Cover and let rest at room temperature for 16-18 hours. Since this bread doesn't use pre-ferment I used the mixing bowl for this. All the other ingredients are just added later on, so I find it more convenient this way.


Main Dough

• Sourdough
• 135g (4 3/4oz) whole grain rye flour
• 135g (4 3/4oz) light rye flour
• 70g (2 1/2oz) whole grain wheat flour
• 70g (2 1/2oz) Graham wheat flour (or high gluten wheat flour)
• 230ml Pilsener beer (pale lager, I used Stella Artois)
• 2 1/4 tsp salt
• 1 1/2 tsp Active Dry Yeast, 3/4 tsp of sugar and 40ml (1 1/3oz) of water, mixed and let stand for about 10 minutes (or 10g fresh yeast) 
• 1 tsp barley malt powder (optional, helps the dough rise)

Combine all ingredients in a mixing bowl and mix with the dough hook for 5-8 minutes. Let rest for 30 minutes.

Knead the dough into a round shape, brush some water onto the surface and roll it in rye flour. Then transfer into fermentation basket, cover with plastic wrap and let the dough rise for 60 to 75 minutes at 86-90°F  (30-32°C). You can get to that temperature using your oven by just turning on the oven light. I left it in the oven with the light on for 1 hour, then took it out and preheated the oven, which takes about 15 minutes, during which I left the plastic wrap on and let it rise a little longer.

Preheat oven to 485°F (250°C).

Place parchement paper on a baking sheet and carefully turn dough over onto it. Transfer into oven on 2nd level from the bottom. Spray some water into the oven and bake for 15 minutes, then open the oven door to let out steam and reduce temperature to 360°F (180°C). Bake with falling temperature for another 45 minutes.

To check if the bread is ready knock on the bottom. It should sound a little hollow.

Let cool on a cooling rack.

Original recipe (German language) on ketex.de.