Sourdough Malt Beer Bread Recipe

Ingredients

• 2 tablespoons sourdough starter
• 1 cup white bread flour
• 1/2 cup rye flour
• 1 1/2 cups water
• 1/2 cup malt beer
• 1 1/2 teaspoons salt
• 1 tablespoon brown sugar, packed
• 2 tablespoons butter, melted
• 1 1/2 cups rye flour
• 1 1/2 cups white bread flour

Instructions

1. In a mixing bowl, combine 2 tablespoons of sourdough starter, 1 cup of white bread flour, 1/2 cup of rye flour, and 1 1/2 cups of water. Cover loosely and let sit at room temperature for 12 to 16 hours to develop its flavor.
2. After the sourdough build has rested, measure out 2 cups of the mixture and discard any leftover.
3. To the 2 cups of sourdough build, add 1/2 cup of malt beer, 1 1/2 teaspoons of salt, 1 tablespoon of packed brown sugar, and 2 tablespoons of melted butter. Stir to combine.
4. Gradually mix in 1 1/2 cups of rye flour and 1 1/2 cups of white bread flour until a dough forms.
5. Turn the dough out onto a lightly floured surface and knead it until smooth and satiny, which should take about 10 minutes.
6. Cover the kneaded dough and let it rest for 20 minutes to relax the gluten.
7. Shape the rested dough into your desired loaf shape, whether freeform or in a loaf pan.
8. Proof the shaped dough, covered, until it doubles in size, which may take several hours depending on the warmth of your kitchen.
9. Preheat your oven to 375°F while the dough is proofing.
10. Once proofed, slash the top of the loaf with a very sharp blade to allow for expansion while baking.
11. Bake the bread in the preheated oven for 30 to 50 minutes, depending on the shape of your loaf, until golden brown.
12. If you used a pan, remove the bread from it and let it cool on a wire rack.