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Beer Bread
Author: Joe the Baker
  • 12 ounces bread flour
  • 4 ounces rye flour
  • 10.7 ounces seasonal beer
  • .8 ounces salt
  • .5 ounces instant yeast
  1. Combine the flours and beer in a bowl and mix until uniform.
  2. Allow to sit, autolyse, for 30 minutes undisturbed.
  3. Add the yeast and salt and mix with a stand mixer fitted with a dough hook on low speed for 2 minutes then medium speed for 5 minutes.
  4. Remove the hook and cover the bowl with plastic film or a damp towel and allow to ferment for 45 minutes at room temperature. Remove the dough from the bowl and cut in half.
  5. Roll the bread to a round shape then coil it out long and thin to create ficelles.
  6. Allow to proof until doubled in size, about 25 minutes.
  7. Score before baking at 500F until dark and crispy, about 35 minutes.
  8. Allow to cool completely before cutting and serving. Store unwrapped.
Recipe Notes

For a crisper crust, brush the bread with water prior to scoring and baking. You can also add other herbs and flavorings, or shape the bread into a round boule rather than long thin ficelles.