August 29th, 2010

Schwarzbier Bread

Schwarzbierbrot

I belived that I would have to skip this BBD #33. There was so much work in the lab and I have to use most of my creativ potential to solve all the problems with my troublesome experiments.

But then I saw Köstritzer Schwarzbier during my weekend shopping and my brain started to work immediately. Some seconds later I had a recipe for a Schwarzbier bread in mind. And that was perfect because the theme of this month BBD is “Bread with Booze”. So I placed a bottle of Schwarzbier in my shopping basket and changed all of my plans for Baking.

The bread that resulted of this flash of inspiration has a dark colour and a crispy crust because of the beer. I can taste a subtle taste of Schwarzbier but its not to strong to overpower the other flavours. The sweetness of honey complete the taste of the bread.


Schwarzbier Bread

Sourdough:

  • 10g Sourdough Starter
  • 150g flour Type 550
  • 150g water

Dough:

  • 500g wheat, freshly milled
  • 350g spelt flour Type 630
  • whole sourdough
  • 500 ml Schwarzbier (I used Köstritzer)
  • 10g fresh yeast
  • 20g salt
  • 30g honey
  • 100g rolled oats
  • 50g water

Topping:

  • 50g rolled oats

Mix water, flour and starter for the sourdough and ferment it overnight at 28°C (12 hours).

The next morning: Mix all ingredients  for the dough and knead it for about 3 min at low speed and 4 min at high speed, add the rolled oats and the remaining water and mix in low speed until it is incorporated.

Ferment the dough for 1.5 hours.

Shape the dough into two oval loaves and place them, seam-side-up, in a well-flouredbrotforms.

Directly before baking place the loaves on a oven peel and slash them three times.

Bake for 35 min at 250°C with steam on a hot stone.

Looking for more Inspiration? Visit Susans weekly Yeastspotting, a showcase of yeast baked goods.

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