Sourdough Bread with Craft Beer
Kitchen ancient Slavs - wheat sourdough bread with a unusual addition - craft beer. Very tasty, soft and elastic inside. Beer Bread is growing long and not in very warm place. Depending on used beer - the bread acquires a different taste, aroma and colour. I used pale lager.
- Makes 1 Loaf
- sourdough starter - 150g (white wheat)
- beer - pale lager - 330ml
- strong white flour - 450g + extra for sprinkling
- salt - 12g
- olive oil - 1 tablespoons
- sunflower seeds - 50g
- rice flour - for dusting
- Combine the flour, starter, beer, olive oil, sunflower seeds and salt in a large bowl.
- Knead the dough well on a lightly floured surface for about 10 minutes, until it is elastic and smooth.
- Place the dough in the bowl and cover with a clean cloth and let it rest for 3-4 hours in cold place (in a pantry).
- Knead the dough again for 5 minutes, then shape it into one oval loaf. Line the baking tray with parchment. Heavily dust the parchment with rice flour and place the loaf on it.
- Cover with a clean cloth and leave it until doubled in size.
- Preheat the oven to 220°C.
- Slash the top with a sharp knife.
- Spray the walls of your oven with water and immediately shut the door. After 5 minutes spray more water.
- Bake the bread 10 minutes, then reduce to 200°C and bake it 25-30 minutes until golden and well risen. If the bread turns brown to quickly, lower the temperature.
- Once it’s done, remove from the oven and place on a wire rack to cool.