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

Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, sourdough beer bread (schwarzbierbrot). One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Sourdough Beer Bread (Schwarzbierbrot) is only one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Sourdough Beer Bread (Schwarzbierbrot) is something that I have loved my entire life.

I wanted this bread to have a strong taste of both beer and sourdough, so I chose to put a larger amount of starter straight away, without mixing a levain. Sourdough Beer Bread is made by simply using beer as the liquid in your sourdough bread dough. Using my no-knead, overnight method produces a well flavoured bread with a hint of beer, a good crust and the classic holey structure of a sourdough.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook sourdough beer bread (schwarzbierbrot) using 16 ingredients and 14 steps. Here is how you can achieve that.

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

Please do experiment with different flour combinations and ratios in place of the bread flour and whole Red Fife I listed in the ingredients below and let us know how it affects your results in the forum/comments. For instance, a rye sourdough starter may make an interesting bread with a hoppy IPA beer. Have fun with this recipe and experiment to your heart's content. The recipe is designed to create two medium-sized loaves and you can freeze one either after the first rise or once it has been baked.

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 :)

Sourdough bread tastes sour because of the same two things that make sour ale taste that way. When combined, those two microscopic beasts team up to leaven your bread, ferment your beer, while bringing you that beautiful tang (*Not all sour ales contain lactobacilli, but plenty do). Gently turn the dough out onto a lightly floured surface, pressing out the air bubbles. Shape into a boule by tucking the edges under itself, then gently rotating the dough on the surface to form a taught outer layer of dough.(Here's a quick video of how to shape a boule.)For an oval-shaped loaf, roll the boule seam-side-down, between the pads of your hands and the counter to elongate. In a large bowl, mix together the beer and sourdough starter.

So that is going to wrap this up for this special food sourdough beer bread (schwarzbierbrot) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!