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I\u2019m here to tell you that you don\u2019t have to choose between one delicious fermented grain product and another! Baking sourdough bread with beer as an ingredient is a perfect way to bring home some of the DIY spirit of your favourite local brewery. Beer, used in place of water in bread dough, can contribute a range of delicious, complementary flavours that add depth and nuance to your loaves. Dry, light-coloured beer such as helles lager or k\u00f6lsch will give you subtle, caramel-like sweetness in the crumb and a rich brown crust, while richer and darker beers like porter and stout add deep, chocolatey complexity. If you\u2019re a seasoned bread baker, you can go right ahead and try adding beer to your favourite recipe \u2014<\/span> start by substituting beer for a third of the total water, and if you like the results, try adding more. But if you\u2019re just getting started in the world of bread, or if you\u2019re looking for some new ideas, read on.<\/p>\n I\u2019ve shared three recipes here that showcase the delicious possibilities of baking with beer. I chose ones that are suitable for novice bread bakers, so don\u2019t let yourself feel intimidated. You can do this! That said, there are a few specific things you\u2019ll need to have on hand:<\/p>\n Whole wheat sandwich bread is maybe the least glamorous bread out there, but don\u2019t turn up your nose – this utilitarian loaf is delicious. The crumb is soft, even, and elastic, making it ideal for slicing thinly and topping with your favourite sandwich ingredients. A healthy pour of dark ale or lager gives it a deep richness that stands out when it\u2019s toasted and topped with peanut butter and jelly. I used Tapworks Brewing Co.\u2019s robust, roasty Hwy 102 Oatmeal Stout, which gave the dough a pleasant chocolatey aroma. Plus, it comes in a 650-ml bomber, so there was enough left over for a late morning beverage. You didn\u2019t think I\u2019d pour it out, did you?<\/p>\n Makes: 2000 g dough (2 loaves) 15 g mature sourdough culture Mix these ingredients together in a small bowl, cover, and leave to ferment overnight. In 10-12 hours the sponge will be light, bubbly, and will smell fresh and yeasty.<\/p>\n Sponge Transfer the sponge to a large bowl and stir in the beer and the water, mixing until completely combined. Then add the flours, mixing with a strong wooden spoon just until there is no dry flour left. The dough will look shaggy and uneven. Cover the bowl and let it sit for 40 minutes to allow the flour to absorb the liquid completely.<\/p>\n 23 g salt (any kind you like, as long as the crystals are nice and fine) Once you\u2019re finished kneading, transfer your dough from the counter (a bench scraper is very helpful here) to a well-buttered large mixing bowl. Cover and leave to ferment at room temperature until the dough has roughly doubled in volume. This can take anywhere, in my experience, from 3.5 to 5 hours. Don\u2019t rush this step – let the dough slowly rise and develop flavour.<\/p>\n While the dough is rising, take the time to prepare your baking pans. This recipe will work well with a standard 9\u201d x 5\u201d bread pan, but if you have the smaller 8.5\u201d x 4.5\u201d pans, you should be fine too. I use 9\u201d x 4\u201d Pullman pans, which come with a removable lid for making a deliciously rectangular sandwich loaf. Whatever your bread pan of choice is, coat the inside well with butter (or a vegan fat of your choice) and set the pans aside.<\/p>\n Once the dough has fully risen, clear a space on your counter and sprinkle some all-purpose flour on it. Scrape the dough onto your counter and divide it in half using your bench scraper or another hard object. If you like, use your scale to divide the dough into two even pieces. Shape them into loaves by pressing the dough roughly into a rectangle, then, with well-floured hands, rolling it up away from you starting with the near edge, giving the loaf an oblong shape. Press down with the edge of your hands to seal the seam, then place the loaf in your prepared pan, seam side down. Cover your loaf pans with well-buttered plastic wrap and allow the dough to rise until it\u2019s roughly doubled again. This typically takes 2 to 3 hours in my kitchen.<\/p>\n Preheat your oven to 400\u00b0 about half an hour before you expect the loaves to be ready to bake \u2014<\/span> don\u2019t worry about getting this exact. When your loaves have doubled, they\u2019re ready to go in! If you like, make a single lengthwise slash down the loaves \u2014<\/span> as they expand in the oven, this slash will open up handsomely. Place the loaves in the oven and bake for about 50 minutes. When they\u2019re ready, they\u2019ll be a nice golden brown all over, and if you flip the loaf over and tap it on the bottom with one finger it\u2019ll make a nice hollow thumping sound. If you have an instant-read probe thermometer, the inside of the loaf should read at least 198\u00b0. Let them cool completely before slicing and enjoying with a beverage of your choice!<\/p>\n This recipe comes from the fantastic German-language baking website Ketex – Der Hobbybrotb\u00e4cker<\/a>. The recipe calls for a light beer, so I picked up a six-pack of Persephone Brewing Co.\u2019s outrageously refreshing Coast Life Lager. Its subtle maltiness complements the robust flavour of the whole rye flour, while adding a toasty depth to the rich brown crust. Don\u2019t be intimidated by the fact that it\u2019s a round loaf – the rye dough is fairly stiff and easily molded, as long as your hands are sufficiently floured.<\/p>\n Makes: 1210 g dough (1 round loaf) 26 g mature sourdough culture Mix these ingredients thoroughly in a small bowl and cover to ferment for about 16 hours. The sponge will smell assertively sour.<\/p>\n Sponge Once the 30 minute rest is up, sprinkle flour on your counter and carefully scrape the dough out onto it. With well-floured hands, shape your dough into a smooth round, and place it into the basket, smooth side down. Cover the loaf with another cloth, or with a buttered piece of plastic wrap, and let rise for 60 minutes. At this point the loaf should have expanded significantly but not doubled.<\/p>\n If you have a baking stone, put it in the oven now and preheat the oven to 480\u00b0. Then, find a piece of cookware that can handle high temperatures \u2014<\/span> a cast iron skillet is a good choice, or a spare loaf pan. Place it in the oven underneath the baking stone 30 minutes before you bake. And if you don\u2019t have a stone, no sweat. You\u2019ll be fine.<\/p>\n Five minutes before baking, put on your trustiest oven gloves and very carefully pour half a cup of boiling water into the preheated cast iron skillet or loaf pan, then close the oven door.<\/p>\n Ever since an Instagram influencer ran the word \u201chygge\u201d through Google Translate, Danish rye bread has been soaring in popularity. It\u2019s a dense and complex loaf, packed with seeds, grains, and often including a healthy splash of beer. This variation, from rye expert Stanley Ginsberg\u2019s blog The Rye Baker<\/a>, is leavened entirely with sourdough, giving it a pronounced sour flavour that contrasts beautifully with the richness of the seeds. I wanted to use a beer that would add complexity of the flavour profile without dominating, so I went with The 101 Brewhouse + Distillery\u2019s Shingleroof Hefeweizen. The pronounced spice and the bright banana esters from the German wheat beer yeast work perfectly in a bread that\u2019s all about big flavours.<\/p>\n Makes: 3000 g dough (2 large loaves or 3 smaller ones) 10 g mature sourdough culture Mix these ingredients in a small bowl until smooth. Cover and allow to ferment for 10-12 hours \u2014<\/span> the sponge should have doubled in volume.<\/p>\n Mix these ingredients thoroughly in a large bowl and cover. Allow to ferment 10-12 hours. It probably won\u2019t double this time, but the sponge will have expanded significantly and will smell rich and sour.<\/p>\n <\/p>\n Mix these ingredients into the sponge and stir to combine completely. It\u2019ll be a bit of an arm workout, and you\u2019ll definitely benefit from using a very sturdy wooden spoon. Once everything is thoroughly mixed, take a little break to grease your bread pans with butter or a vegan fat of your choice. If you\u2019re using 8.5\u201d x 4.5\u201d bread pans, you should prepare three of them, but if you\u2019re using larger pans you can go ahead and just prepare two. Divide the dough evenly between the pans \u2014<\/span> I scooped it out of the bowl with a wooden spoon and squished it flat in the pans with a wet hand. Smooth out the tops of the loaves, cover with a well-greased piece of plastic wrap, and allow to rise for 3-5 hours, until the loaves have risen visibly and the tops show numerous broken bubbles. This took 4 hours in my kitchen.<\/p>\n <\/p>\n As the loaves are nearing readiness, preheat your oven to 435\u00b0. Once the loaves have fully risen, bake them for 75-90 minutes, or until the inside of the loaf measures 198\u00b0 when measured with an instant-read probe thermometer. The loaves will be a deep brown all over. Let them cool completely before you cut into them. The crust will soften as the bread ages.<\/p>\n Travel within British Columbia is still restricted. For more information please refer to this page.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"\n
\nSTOUT SANDWICH LOAF<\/h3>\n
\nStart to finish: About 22 hours<\/p>\n<\/h4>\n
STEP 1: SPONGE (EVENING BEFORE BAKING DAY)<\/h4>\n
\n138 g whole wheat flour
\n138 g lukewarm water<\/p>\n<\/h4>\n
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STEP 2: AUTOLYSE (MORNING, BAKING DAY)<\/h4>\n
\n349 g dark beer at room temperature
\n270 g lukewarm water
\n378 g whole wheat flour
\n640 g all purpose flour<\/p>\n<\/h4>\n
STEP 3: FINAL MIXING<\/h4>\n
\n50 g lukewarm water<\/p>\n![\"\"](\"https:\/\/ef5pdbk7uqr.exactdn.com\/app\/uploads\/2020\/05\/Ale-Trail-Bread-Blog-6-225x300.jpg?strip=all&lossy=1&quality=90&webp=90&avif=80&sharp=1&resize=240%2C320&ssl=1\")
Sprinkle the salt over the dough and pour the water over the salt to dissolve it. Then use your hands to massage the salt and water into the dough. As soon as you can\u2019t see any more water left unincorporated, scrape the dough out onto a smooth surface and squish it roughly flat. You\u2019re going to knead the dough now. It shouldn\u2019t take more than five minutes of vigorous kneading to make your dough smooth and elastic \u2014<\/span> when it\u2019s ready, though, it will still be fairly sticky. I know my dough is close to ready when it starts to peel off the counter in one cohesive mass, with the edges of the mass forming distinct ridges as they come away.<\/p>\n<\/h4>\n
STEP 4: DIVIDING AND SHAPING (BAKING DAY, AFTERNOON)<\/h4>\n
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STEP 5: BAKING<\/h4>\n
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<\/p>\nEIBAUER\u2019S BEER RYE<\/h3>\n
\nTotal time: about 20 hours<\/p>\n<\/h4>\n
STEP ONE: SPONGE (EVENING BEFORE BAKING DAY)<\/h4>\n
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\n130 g whole rye flour
\n130 g light rye flour (or whole rye)
\n260 g warm water<\/p>\n<\/h4>\n
STEP TWO: FINAL DOUGH (MORNING, BAKING DAY)<\/h4>\n
\n135 g whole rye flour
\n135 g light rye flour (or whole rye)
\n70 g whole wheat flour
\n70 g all-purpose flour
\n230 g light beer at room temperature
\n14 g salt
\n10 g instant yeast<\/p>\n![\"\"](\"https:\/\/ef5pdbk7uqr.exactdn.com\/app\/uploads\/2020\/05\/Ale-Trail-Bread-Blog-2-225x300.jpg?strip=all&lossy=1&quality=90&webp=90&avif=80&sharp=1&resize=151%2C202&ssl=1\")
Mix these ingredients together thoroughly until you have a stiff, smooth, absurdly sticky dough. Scrape the sides of the bowl down, cover it, and let it rest for 30 minutes. Meanwhile, find a cloth napkin and sprinkle all purpose flour all over it, rubbing it in thoroughly. Then find a basket that\u2019s a bit bigger than the dough. If you have a banneton or other proofing basket, use this.<\/p>\n<\/h4>\n
STEP THREE: BAKING (MIDDAY, BAKING DAY)<\/h4>\n
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When your 60-minute timer goes off, carefully turn your loaf out of its basket onto a well-floured baking peel (if you aren\u2019t using a stone, turn it onto a well-floured baking sheet). You\u2019ve got a choice here. You can either use a sharp knife or razor to cut a pattern into your loaf, and as it expands in the oven, the slashes will open up beautifully. Or, if you prefer a natural look, you can skip this step and let the loaf crack naturally. Then, if you\u2019re using a peel, open the oven door and carefully slip the loaf onto the preheated baking stone. If you\u2019re using a baking sheet, place the sheet in the oven. Either way, bake the loaf for 15 minutes with steam. Then, when your timer goes off, lower the oven temperature to 355\u00b0 and remove the steam pan. Set the timer for a further 45 minutes. The loaf is done when the crust is a rich brown and the inside of the loaf measures 198\u00b0 on an instant-read probe thermometer.<\/p>\n![\"\"](\"https:\/\/ef5pdbk7uqr.exactdn.com\/app\/uploads\/2020\/05\/Ale-Trail-Bread-Blog-4-225x300.jpg?strip=all&lossy=1&quality=90&webp=90&avif=80&sharp=1&resize=522%2C696&ssl=1\")
<\/p>\nSOURDOUGH DANISH RYE<\/h3>\n
\nTotal time: About 30 hours<\/p>\nSTEP ONE: STAGE 1 SPONGE (MORNING BEFORE BAKING DAY)<\/h4>\n
\n100 g whole rye flour
\n100 g warm water<\/p>\nSTEP TWO: STAGE 2 SPONGE (EVENING BEFORE BAKING DAY)<\/h4>\n
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Stage 1 sponge
\n670 g whole rye flour
\n670 g warm water
\n40 g salt
\n50 g light molasses, maple syrup, or honey
\n100 g pumpkin seeds
\n100 g sunflower seeds
\n70 g flax seeds
\n35 g sesame seeds<\/p>\nSTEP THREE: FINAL DOUGH (MORNING, BAKING DAY)<\/h4>\n
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Stage 2 sponge
\n500 g coarse rye meal (if you don\u2019t have it, just use more whole rye flour)
\n235 g whole wheat flour
\n320 g beer at room temperature<\/p>\nSTEP FOUR: BAKING (MIDDAY, BAKING DAY)<\/h4>\n
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\nKnow Before You Go<\/h3>\n