Sourdough Beer Bread (Schwarzbierbrot)
Sourdough Beer Bread (Schwarzbierbrot)

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, sourdough beer bread (schwarzbierbrot). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Adding beer is a fantastic way to spice up your sourdough with the flavor of hops. It's only natural that beer tastes great when added to sourdough bread. The flavor of the beer and sourdough blends perfectly to make a bread with a.

Sourdough Beer Bread (Schwarzbierbrot) is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Sourdough Beer Bread (Schwarzbierbrot) is something that I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have sourdough beer bread (schwarzbierbrot) using 16 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Sourdough Beer Bread (Schwarzbierbrot):
  1. Get SOURDOUGH PRE-DOUGH:
  2. Make ready 120 g Rye flour
  3. Prepare 110 ml water (slightly less than 1/2 cup)
  4. Take 1 Tbsp sourdough starter/mother (12 g)
  5. Take POOLISH PRE-DOUGH:
  6. Prepare 110 g whole wheat or whole grain spelt flour
  7. Make ready 110 ml water (slightly less than 1/2 cup)
  8. Make ready 2 pinches active dry yeast
  9. Take MAIN DOUGH:
  10. Get 1 batch each Finished sourdough + poolish from above
  11. Prepare 270 g bread flour
  12. Take 115 g dark beer or brown ale (1/2 cup)
  13. Take 2 g active dry yeast (1/2 tsp)
  14. Take 10 g kosher salt (2 tsp)
  15. Take 10 g honey, optional (2 tsp)
  16. Take 1 handful each flaxseed and sunflower seeds (optional)

The taste of this bread is just marvelous because It has a complex mix of impressions from sourdough starter, beer, and flour. Sourdough Beer Bread (Schwarzbierbrot) Recipe by Felice. Great recipe for Sourdough Beer Bread (Schwarzbierbrot). This is a German-style hearty loaf.

Steps to make Sourdough Beer Bread (Schwarzbierbrot):
  1. In separate bowls, mix together the ingredients for the Sourdough Pre-dough and the Poolish Pre-dough. Cover each bowl with plastic and let it at room temp for about 20 hours.
  2. After 20 hours the Sourdough Pre-dough should be a little frothy and bigger. The Poolish Pre-dough will be bubbly and bigger.
  3. In a large bowl, mix together the two pre-doughs and the rest of the ingredients (except for flaxseed and sunflower seeds) until it comes together into a sticky lumpy dough.
  4. Remove the dough onto a well-floured cutting board and knead with the palm of your hands: push the dough down with your hand, fold in over itself and push down again, rotating as you go.
  5. Knead for 15-17 minutes. The dough will become more elastic and smooth. If it sticks a lot to the surface or your hands while kneading, dust with a little more flour and scrape up the dough from the surface to incorporate back in.
  6. If mixing in flaxseed/sunflower seeds, gradually knead them into the dough after the 15 minutes of kneading.
  7. Form into a ball and return to the bowl. Cover with plastic and let rise for 2 hours at room temp (the the dough over itself after 1 hour and return to bowl).
  8. After 2 hours of rising, remove the dough, turn upside down and fold the sides up to form into a ball again (this helps make sure the exposed part of the dough's skin gets moistened again. Let sit for 20 minutes covered with wrap.
  9. Form the round dough into a long, cylindrical loaf. Place it fold-side down on parchment paper and let rise for another 30 minutes.
  10. Meanwhile preheat oven to 480°F/250°C. Place a shallow pan at the bottom rack which we'll use to create steam later. (prepare some boiling water for this too)
  11. When ready to bake, cut a 1 cm deep slit down the center of the bread. (I sprinkled the top of my bread with flaxseed, but I don't recommend this because it got too dark during baking).
  12. Place the loaf on the center rack on a baking sheet and pour boiling water into the pan below it. Bake for 10 minutes, then carefully remove the tray of steaming water. Turn oven down to 430°F/220°C and bake for 30-35 minutes until the crust is dark and crisp.
  13. Remove from oven and let cool on a rack for about 1 hour.
  14. Slice and enjoy with butter, cheese, or your favorite accompaniments with bread :)

The combination of sourdough and dark beer/ale will give you a beautiful, rustic bread with a darker, crisp crust and wonderful aroma. Place ingredients in bread machine pan in the order suggested by the manufacturer. Select White Bread setting, and then press Start. It's a rustic looking loaf that ought to be just the thing with stews or hearty soups. A variation of plain no-knead bread using sourdough starter and beer gives this bread a slight sourdough flavor that is subtle and yummy.

So that’s going to wrap it up for this special food sourdough beer bread (schwarzbierbrot) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!