Rustic Beer Bread
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Additional Time
15 hrs
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Total Time
15 hrs 55 mins
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Servings
1 Loaf
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Course
Bread
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Cuisine
International
Rustic Beer Bread
Description
The Rustic Beer Bread recipe uses a blend of bread flour and rye flour to create a dough that balances strength and earthiness. Yeast is activated in lukewarm water, then combined with beer and the flour mixture to form a smooth, slightly wet dough. After an extended cold fermentation of 12 to 16 hours, the dough develops depth of flavor and texture.
Bringing the dough briefly to room temperature before baking helps with oven spring. The loaf is shaped into an oval and baked on a stone at 450°F with a water bath placed in the oven to create steam. This method yields a bread with a crunchy crust and a chewy, well-structured crumb. The rye flour adds subtle flavor complexity characteristic of rustic European-style bread.
This bread pairs well with hearty meals or can be enjoyed on its own. The long fermentation improves digestibility and flavor without requiring intricate shaping or multiple rises.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/2 cup water 105-115˚F, 40-46˚C, lukewarm, 120 milliliters
- 3 cups bread flour 375 grams
- 1 cup rye flour 120 grams
- 1 1/2 teaspoons salt fine
- 1 1/4 cup dark beer 300 milliliters
- cornmeal for dusting
Instructions
- In a small bowl, sprinkle the yeast over the warm water. Stir briefly to combine, then allow to sit at room temperature until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the bread flour, rye flour, and salt.
- Slowly mix in the frothy water with yeast and beer to form a smooth, slightly wet dough.
- Cover and refrigerate for at least 12 hours and up to 16 hours.
- Remove the bowl from the refrigerator and place at room temperature, still covered, for 2 hours to bring to room temperature.
- Place a baking stone on the center rack of the oven and a baking dish 1/2 filled with water on the bottom rack.
- Preheat oven to 450˚F (230˚C).
- Sprinkle a baker's peel with a layer of cornmeal.
- Generously flour work surface. Scrape the dough onto the flour and form into an oval loaf about 10 inches (25.5 centimeters) long and 4 inches (10 centimeters) wide.
- Transfer the loaf to the baker's peel with cornmeal, cover with a towel, and allow to rest at room temperature until puffed, about 1 hour.
- Gently dust the top of the loaf with flour and make 2-3 slashes down the loaf about 1/4 inch (6 millimeters) deep with a sharp knife.
- Carefully slide the loaf onto the preheated stone and bake until golden brown, 30-40 minutes.
- Allow to cool to room temperature before slicing.
User Reviews
Overall Rating
5
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