Dark Beer Stump

I made breads with short ingredients lists before, this is basically water, flour, salt and yeast again. Just... there is no water, all the liquid comes from a dark beer. No poolish or soaker, so this bread can be made in just a few hours with very little efford. I made it 60/40 wheat/rye, but you can also make it 100% wheat if you prefer or don't have rye flour around. One of the very few breads I made without sourdough. Makes two small breads.

Rye Sourdough with Beer Soaked Kamut

Kamut flour is soaked in Pilsener beer over night and added to rye sourdough and 50/50 rye/wheat flour. It seems beer breads always turn out great, and so did this one. It shows that 4 different types of flour and a few proving periods make for a really good bread and there is no need to add any additional flavoring. OK, besides the beer that is in this case. ;-)

Rye/Wheat Dark Beer Bread

Rye sourdough bread with cracked wheat soaked in dark beer, which gives the bread a nice color and - as always - full flavor. Main dough is 50/50 rye/wheat flour plus a lot of rye sourdough, which I always make from whole grain flour, so the final result is about 2:1 rye:wheat.

Dark Beer Rye Sourdough with Kamut

A rye sourdough bread made from 2:1 rye:wheat flour. Kamut flour and oat flakes were soaked in dark beer, which always add really good flavor to the bread. The two ends of the bread were twisted against each other, a technique I hadn't used before and makes for an interesting surface pattern.

Dark Beer Bread with Spelt Flakes

All the breads I made so far that contain beer were big successes. So I picked one that has beer in it as the first recipe I made from a new recipe book I got. The dark beer is actually used to prepare the sourdough as well as to soak spelt flakes.

I made a few modifications on the recipe. First and foremost: The recipe was for 4 breads, I reduced all amounts to make only one. I also changed some of the preparation to avoid moving the dough as much. And I left out the cheese used in the recipe as well, which was already a suggested modification.

Dark Beer Bread

After massive amounts of seeds and grains in last week's bread, this week is back to the basics. Water, flour, salt and yeast. Well not totally basic, beer is replacing the water in the main dough. This time it's dark beer again, but, different from the dark beer rye sourdough I made before, this one is mainly made from wheat flour, except for the sourdough, which is whole grain rye. Because of the high amount of wheat flour there are several resting periods, making the process a little more envolved timewise, but it's actually pretty easy to make.

Malty Multi-Grain Bread

Oat and rye flakes soaked in dark beer give this bread great flavor. This is the third recipe I made that contains a good amount of beer and they all came out great. There is no poolish and total preparation time is relatively short. Makes two 1 1/2lb breads.

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.

Dark Beer Rye Bread

This is probably the most tasty bread without any seeds/grains I have made so far. It's 100% rye flour and the only liquid in the dough is dark beer (besides the water that goes into making the sourdough of course). Also relatively easy to make due to the limited number of ingredients.