Elizabethan Beer Bread (Medieval Recipe)
Traditional bread made in Elizabethian times, made with beer and wholemeal flour. Great rustic bread perfect with soups, stews or made into sandwiches.
Ingredients
- 500 grams whole wheat bread flour or 4 cups
- 1 teaspoon active dry yeast
- 1 1/2 teaspoon of salt
- 320 ml beer 1 1/3 cup (approx) - small bottle or regular beer can
Instructions
- Measure out the flour and salt into a large mixing bowl.
- Add the dry active yeast and stir in.
- Warm up the beer a little bit (either in a microwave or on the hop). Make it only lukewarm and definitely don't boil or simmer.
- Pour into the flour mixture.
- Bring together and knead for 10 minutes until you get nice and elastic bread dough.
- Let the dough rise for about 45 minutes or until it doubles in size (make sure it's covered and somewhere warm).
- Deflate the dough and shape into your chosen bread shape.
- Cover the bread with a teatowel or another plastic bowl and let it rise until is double in size.
- Preheat your oven to the highest setting and when your bread is ready score the top with a sharp knife before placing in the oven.
- Lower the oven temperature after about 10 minutes, depending on how brown you want your bread to be and carry on baking for another 20 minutes or so.
- Check when your bread is ready by tapping it on the bottom and cool down on a wired rack.
Notes
The nutritional value is calculated for the whole loaf.
Nutrition
Calories: 1847kcalCarbohydrates: 372gProtein: 69gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gSodium: 3513mgPotassium: 1932mgFiber: 54gSugar: 2gVitamin A: 45IUVitamin C: 0.01mgCalcium: 186mgIron: 18mg
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