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German beer bread

Method

  • Combine the yeast, malt, honey and 330 ml stout until blended. Set aside.
  • In a large bowl, using your hands, rub together the flours, salt and butter until it resembles breadcrumbs. Make a well in the centre and pour in the yeast mixture. Gradually work into the flour with a wooden spoon until a soft dough is formed. (If wet and sticky, gradually add a little more bread flour and if it's too dry gradually add a little more stout.)
  • Then knead the mixture with the palm of your hand on a lightly floured bench for about 10 mins until smooth and elastic.
  • Place the dough into a lightly oiled large bowl, cover tightly with plastic wrap and set aside in a warm spot for about 1½-2 hours until it rises and doubles in size.
  • Then knead the dough again on a lightly floured bench. Form the dough into a desired shape and place on a baking tray. Loosely cover with plastic wrap (or a clean tea towel) and set aside in a warm spot again for 1½-2 hours until it rises by about another half.
  • When ready preheat oven to 200°C.
  • If you like, sprinkle a little stout over the top and gently rub it in. Then sprinkle a little cracked wheat over and make 4 very shallow cuts on top. Cook in the oven for about 35 mins, until the bread is ready when it makes a hollow sound with your knuckles on the bottom.

Ingredients

  • 7 gm fresh yeast
  • 1 tbsp malt extract
  • 1 tbsp honey
  • 1 small bottle stout
  • 400 gm unbleached strong bread flour 
  • 100 gm wholemeal bread flour
  • 100 gm rye flour
  • 1½ tspn sea salt
  • 25 gm butter, diced
  • vegetable oil spray
  • cracked wheat

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 lb450 gm