Grain Beer Bread

Grain Beer Bread

Grain Beer Bread

Another bread using ale as a raising and flavour agent!  This is a hearty full bodied bread with a deep beer infused flavour which is quite savoury and sweet. 

Grain Beer BreadUse whatever combination of grains you fancy – I like to use the pre-mixed grain selections available at my local baking supply shop (because it is cheap and tasty) and the balance seems about right.

2 cups room temperature beer – nothing fancy is required, but be as adventurous as you like
2 ½ teaspoons yeast
½ teaspoon salt
2 tablespoons olive oil or canola oil
2 tablespoons of molasses or malt extract
1 cups plain flour
2 cups wholemeal flour
200 grams mixed grains
Optional spices - Pinch each of pepper, ground ginger, cinnamon

Preheat oven to 200° C

Add the yeast, molasses salt and beer to a small bowl and leave in a warm place to allow the yeast to bloom.
In a large mixing bowl combine the flour, salt and spices if using.
Once the yeast has foamed up add to the flour mix with the olive oil and grains. If too wet add a little extra flour until the consistency is a fairly soft and pliable dough.  

When the dough is soft and easily kneaded, work it for a few minutes only then leave in a warm place to prove for 30-40 minutes.

Do not over work no matter how tempting it is!!  Too much kneading will lead to concrete bread.
Place the dough in a sandwich tin and lightly score the top with a knife.  Leave in a warm place and allow to double in size.

Once the bread is ready to go in the oven, dust with a little extra flour and grains.  

Bake in a hot oven for around 40 minutes or until it sounds hollow when tapped underneath. 

Fabulous as toast, this is a dense and tasty loaf that works very well with poached eggs and some fried tomatoes!