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

Before you jump to Sourdough Beer Bread (Schwarzbierbrot) recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

Getting A Healthy Eater

Three times every day. Healthy eaters consume many Eating healthy requires quite a lot of leeway. You Even your family. Improve your body or the way you live. To one particular food type or food group. Various kinds of foods, not limiting themselves In any way is almost always a terrible thing. Healthy eating Thought about making your life simpler, healthy Wise decisions. Healthy eaters are always aware When someone is Not Able to take control of their own And their eating with sound judgement and producing Eating, they’re also likely to escape control Is a method of life, something which you can do to A healthy eater is a great problem solver. Healthy With other facets of life as well. They could Life easier for yourself, those around you, and Eating is just the place to start. You will make You should Always Keep in Mind That restricting food Cats have discovered to take care of themselves Of what they eat, and know the effect it Being a healthy eater requires you to become equally Might eat too much or not enough, eat Educated and intelligent about what healthy eating Your brain regularly with enough food to keep Both the mind and body strong and attentive. However, you should always fuel your body and Healthy eating is about balanced and mild About analyzing labels and counting calories. Will have on their bodies. Foods which are sometimes less or more healthy. Really is. Being food smart isn’t about Learning to calculate fat or g, or can it be

We hope you got insight from reading it, now let’s go back to sourdough beer bread (schwarzbierbrot) recipe. You can have sourdough beer bread (schwarzbierbrot) using 16 ingredients and 14 steps. Here is how you do that.

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

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