Easy Beer Bread
Easy and crusty no-knead 5-ingredient beer bread recipe. Sweet, delicious, healthy and nutritious bread with a little prickliness.
Servings 10 servings
- 250 grams or 9 oz draff see notes above
- 500 grams or 4 cups flour I use 1/2 whole grain flour and 1/2 white flour
- 250 ml or 1 cup beer
- 1 7 grams package or 2 1/4 teaspoons instant dry yeast
- 1 teaspoon salt
PREPARE YOUR DRAFF: If you use the home brewing dry malt, soak it over night and boil in water for 40 minutes. Let it cool, drain it and it's ready for use.
MAKE THE DOUGH: Mix all the ingredients except of salt in a bowl. Cover and let rest for 1 hour in a warm place. Preheat the oven to 210 °C or 410 °F. Add salt and form a loaf. Sprinkle it with a bit of flour and make 3-4 diagonal cuts. Place the loaf on a baking tray lined with parchment paper and let sit for 10 more minutes.
BAKE THE BREAD: Bake for 50 minutes - 1 hour. Insert a wooden toothpick in the middle of the loaf to check whether it's done. If it comes out dry, your beer bread is ready! Let it cool a bit and enjoy.
Calories: 276kcal | Carbohydrates: 57g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 235mg | Potassium: 60mg | Fiber: 5g | Sugar: 1g | Calcium: 19mg | Iron: 3mg