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5.0 from 15 votes

Rustic Beer Bread

A recipe for Rustic Beer Bread! This yeast-based, artisan bread is made with a blend of bread flour, rye flour, and beer.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
15 hrs
Total Time
15 hrs 55 mins
Servings: 1 Loaf
Course: Bread
Cuisine: International

Ingredients

  • 2 1/4 teaspoons (7 grams) active dry yeast
  • 1/2 cup (120 milliliters) lukewarm water 105-115˚F, 40-46˚C
  • 3 cups (375 grams) bread flour
  • 1 cup (120 grams) rye flour
  • 1 1/2 teaspoons fine salt
  • 1 1/4 cup (300 milliliters) dark beer
  • cornmeal for dusting

Instructions

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  1. 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.
  2. In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the bread flour, rye flour, and salt.
  3. Slowly mix in the frothy water with yeast and beer to form a smooth, slightly wet dough.
  4. Cover and refrigerate for at least 12 hours and up to 16 hours.
  5. Remove the bowl from the refrigerator and place at room temperature, still covered, for 2 hours to bring to room temperature.
  6. Place a baking stone on the center rack of the oven and a baking dish 1/2 filled with water on the bottom rack.
  7. Preheat oven to 450˚F (230˚C).
  8. Sprinkle a baker's peel with a layer of cornmeal.
  9. 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.
  10. 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.
  11. 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.
  12. Carefully slide the loaf onto the preheated stone and bake until golden brown, 30-40 minutes.
  13. Allow to cool to room temperature before slicing.