Get Medieval on Your Bread

24 11 2010

Every Thanksgiving I like to do a twist on a traditional component of the Thanksgiving meal. I had been working with this recipe for medieval bread and came up with this Medieval Beer Bread. You can use this for individual loaves; just reduce the cooking time to about 15 minutes.

  • 42 ounces unbleached white flour
  • 2 ounces corn or rice flour
  • 2 ounces rye flour
  • 2 ounces wheat flour
  • 1 Tbs salt
  • 2 Tbs Honey
  • 2 cups water (105-115 degrees F)
  • 2 packages dry active yeast
  • 22 ounces beer (I use Rogue’s Dead Guy Ale)

Combine and mix the flours and salt. Since I use a stand mixer with a dough hook, I divide the flour into 2 portions; 2 pounds for each. Likewise mix up the liquid portion and divide into two 2 ½ cup portions, one for each 2 pounds of dry ingredients. Depending on the humidity, etc. you may need to add a few Tbs of white flour as the mixture progresses. Place the honey and warm water together. Add and bloom the yeast for a few minutes, then add the beer. Divide in 2 as directed above if you are doing 2 batches. Add the wet ingredients to the dry and combine. The dough should cleanly pull away from the sides of the bowl. If it remains too sticky, slowly add a Tbs or 2 of the white flour. When the dough forms a ball and pulls away from the sides of the bowl, continue to knead with the dough hook for another 5 minutes. Remove the dough ball and place in a lightly oiled bowl. Oil the top of the dough and cover and allow to double in height (about 2 hours) covered in a warm location. Divide into 2 balls (or smaller, individual sized loaves) and allow to proof, oiled and covered on a baking sheet for another hour or so. Cut an “X” or create 3 slashes across the top. Place into a 450 degree F oven. When pre-heating the oven add a pan of water on the bottom rack. You may also baste the top of the bread with melted butter, add salt or herbs as you please.

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2 responses

24 11 2010
Jen Fletcher

OOh, I’d heard about beer bread but not tried it out… is this going to work ok in a bread machine if I just use all in one method?
Can’t wait to try it out with different beers; something like a Hochgaarden weissbeer or maybe something stoutier…. I’ll be in the kitchen…

25 11 2010
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[…] This post was mentioned on Twitter by Foodierama, Doc. Doc said: Get Medieval on Your Bread: http://wp.me/pBDeE-Qt […]

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