Beer Bread (Pain à la bière)
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5.0
9 reviews
Excellent
Beer Bread (Pain à la bière)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 275 g bread flour
- 100 g whole wheat flour
- 280 g dark beer e.g. stout
- 5 g instant yeast see notes
- 20 g liquid malt extract or honey; about a Tbsp
- 7 g sea salt
- 100 g a mix of oat flakes, sunflower, flax and sesame seeds
- canola oil or butter for greasing the bread pan
- flour for work and pan dusting
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Instructions
- In a bowl of a stand mixer or a mixing bowl, add the following ingredients in the following order: salt, beer, malt or honey, flour, and yeast.
- If using a stand mixer, knead for 3 minutes at the lowest speed, then 5 minutes at the second-lowest speed.
- If kneading by hand, knead for 10 to 15 minutes in a bowl, until the gluten network develops and the dough becomes smooth and elastic.
- Shape the dough into a ball, cover and let rise for 1.5 hours at room temperature.
- During those 1,5 hours, after 30 min, make the first stretch and fold. Then make two more stretch and folds every 30 minutes.
- Pour the mixture of seeds and flakes on a large plate. Oil an 8"- 9" bread pan and lightly dust with flour. Set aside.
- Turn the dough onto a floured work surface.
- Very gently, without degassing, shape into a batard (cylinder shape).
- Close the seam and turn seam side down.
- Spray the top with some water then gently roll the top side of the bread dough in the seed and oat flake mixture.
- Place the dough seam side down in the bread pan.
- Cover and let rise for 1 - 1.5 hours at room temperature - about 70-72F. The dough should alsmost double in volume. If it didn't, let it proof a bit longer, until it does.
- Preheat the oven to 465F. Position the rack in the middle of the oven and place a metal baking panwith hot water just below it.
- When the dough about doubled in size, score it with a sharp blade or a lame top to bottom, about 1/2" inch deep.
- Transfer the bread pan with the dough to the middle rack in the oven and carefully pour a cup of hot water into the baking pan.
- Close the oven quickly and bake for 30-35 minutes. Remove the water pan after 20 minutes.
- Once done baking, let the bread cool on a cooling rack for 1 hour before slicing.
Notes
- You can leaven the dough with a sourdough starter by substituting the yeast with 100 g of active 75% hydration sourdough starter. This will require a longer fermentation (add 1-2 hours) and longer proofing. It's probably a good idea to retard fermentation in a fridge overnight.
- Alternatively, you can leaven the dough with a sourdough starter and commercial yeast mix by adding 2-3 grams of instant yeast to the starter. This will give you that extra flavor but also expedite the fermentation and proofing time.
- When adding a sourdough starter, increase the salt content accordingly.
Nutrition Information
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Calories
76kcal
(4%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
137mg
(6%)
Potassium
38mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Vitamin C
1mg
(1%)
Calcium
5mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20slices
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 137mg | 6% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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