Cookbook:Rustic Beer Bread

| Bread

This recipe makes dough for a 1.5 kg loaf of bread. It is intended for a bread machine but can also be made by hand.

Ingredients

 * 250 ml real ale (not lager), at room temperature (approx 21°C)
 * 3 tbsp (45 ml) sunflower oil
 * 2 tbsp (30 ml) malt extract
 * 1 tsp (5 ml) table salt
 * 150 g very strong (high-protein) white flour
 * 150 g country grain wholemeal flour
 * 70 g soft grain white flour
 * 70 g strong wholemeal flour
 * 2 tsp (5 ml) easy bake yeast

Bread Machine

 * 1) Add ingredients to a bread machine in the order listed, select appropriate white loaf setting (according to manufacturers instructions), and press start.
 * 2) Remove when cycle is complete. Cool and enjoy.

Hand Baking

 * 1) Mix the ingredients above into a dough, and knead on an unfloured surface until an smooth elastic dough is formed.
 * 2) Put into a greased baking tin or on a greased baking tray, cover with a dry towel and rest for approximately 1 hour.
 * 3) Place into a preheated oven at 180°C and bake for 20–40 minutes (baking times will change depending on altitude).

Notes, tips, and variations

 * 1) Use 1.5 tbsp (22.5 ml) demerara sugar instead of malt extract if you can't get hold of any.
 * 2) Reduce each flour measurement by 10 g and add 40 g loose polenta to add a different texture to the bread.
 * 3) Substitute bread flour for hard flour and/or pastry flour for soft flour.