This might be the best bread I've ever had. Seriously. The only liquid used in the dough is ale, but you wouldn't be able to tell that If you didn't know. The beer taste is subtle, but adds overall depth and a tiny bittersweet edge.
Hobgoblin Bread
One big loaf
760 grams bread baking flour (Vetemjöl Special in Swedish)
60 grams graham flour
2,5 teaspoons instant yeast
500 grams ale, at room temperature (I used Hobgoblin 3, 5%, but probably any flavourful dark beer would do)
2,5 teaspoons salt
Mix all flours and yeast in a food processor. While running on low speed, slowly pour the ale in and wait until the flour is all incorporated into dough.
Let the dough rest for 20 minutes
Sprinkle the salt over the dough and run the food processor again, at medium speed this time, for 7 minutes.
Let the dough rise until doubled in bulk, should take about 2 hours.
Move the dough onto a baking sheet and shape it into a ball.
Let the dough rise until doubled in bulk again, should take about an hour.
Bake the bread at 200°C for 15 minutes. Lower the temperature to 175°C and bake for 30-40 minutes more until your kitchen smells really good.
Adapted from the "Beer Bread" tin Rose Beranbaums "The bread Bible".
Here goes again, tried to comment the other day but failed miserably. This bread sounds really interesting and it's more likely in our household that we'd have beer home than fresh yeast, also a plus. Will have to try soon, after a trip to Systembolaget of course.
ReplyDeleteActually, the Hobgoblin Ale I got at Konsum (it's just 3,5% alcohol), and it worked great!
ReplyDeleteShows how often I buy beer at the local store :-)
ReplyDeleteNow a dough is (hopefully) rising. Excitement!
The result was ok, but I'm not raving about my bread! Maybe it was the flour (used 120g graham flour) or the beer (Bishop's finger) or the kneading machine or possibly my palate...
ReplyDeleteI always like cooking with alcoholic beverages though, so I might try again with Hobgoblin.
Hm, I find that a lot of graham flour gives bread a dryish, not to pleasant, consistence, so it could be a good idea to decrease that a bit if you try again. But Bishops Finger does not sound like a bad choice to me.
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