Rustic Beer Bread
A recipe for Rustic Beer Bread! This yeast-based, artisan bread is made with a blend of bread flour, rye flour, and beer.
Servings 1 Loaf
Ingredients
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1/2 cup (120 milliliters) lukewarm water 105-115˚F, 40-46˚C
- 3 cups (375 grams) bread flour
- 1 cup (120 grams) rye flour
- 1 1/2 teaspoons fine salt
- 1 1/4 cup (300 milliliters) dark beer
- Cornmeal for dusting
Instructions
- In a small bowl, sprinkle the yeast over the warm water. Stir briefly to combine, then allow to sit at room temperature until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the bread flour, rye flour, and salt.
- Slowly mix in the frothy water with yeast and beer to form a smooth, slightly wet dough.
- Cover and refrigerate for at least 12 hours and up to 16 hours.
- Remove the bowl from the refrigerator and place at room temperature, still covered, for 2 hours to bring to room temperature.
- Place a baking stone on the center rack of the oven and a baking dish 1/2 filled with water on the bottom rack.
- Preheat oven to 450˚F (230˚C).
- Sprinkle a baker's peel with a layer of cornmeal.
- Generously flour work surface. Scrape the dough onto the flour and form into an oval loaf about 10 inches (25.5 centimeters) long and 4 inches (10 centimeters) wide.
- Transfer the loaf to the baker's peel with cornmeal, cover with a towel, and allow to rest at room temperature until puffed, about 1 hour.
- Gently dust the top of the loaf with flour and make 2-3 slashes down the loaf about 1/4 inch (6 millimeters) deep with a sharp knife.
- Carefully slide the loaf onto the preheated stone and bake until golden brown, 30-40 minutes.
- Allow to cool to room temperature before slicing.