Ryebread with Beer


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Ryebread with Beer

Cooking time:

  • 32 hours total
  • 30 minutes to prep
  • 2 hours of cooking

Serves: 2 loaves

Recipe

Ingredients:

  • 500 ml room-temperature Montezuma Beer by Ølsnedkeren and Vera Mexicana (or another stout with lots of flavor)
  • 5 dl water (divided into two equal portions)
  • 1 dl sour dough (preferably rye based)
  • 250 g cracked rye kernels
  • 125 g + 250 g whole wheat rye flour
  • 375 g all-purpose flour
  • 3 tbsp salt
  • 1 tbsp honey
  • 250 g mixed kernels or seeds such as sunflower, sesame or pumpkin seeds, rye kernels, or linseeds (you can mix several different kinds)
  • 2 rectangular bread pans

Description

Ryebread is a staple food in the Danish cuisine, but it gets even better when it’s mixed with Mexican flavors from Ølsnedkeren’s Montezuma beer that is brewed with our Guajillo and Ancho chili as well as our luxury Mexican vanilla beans. Check out this recipee by Møller's Hjemmebag in collaboration with Staldkøkkenet.

Steps

  1. In a large bowl, mix beer with half of the water and dissolve the sour dough in the mixture.
  2. Add in cracked rye kernels, whole wheat rye flour and all-purpose flour and stir until it has a firm consistency.
  3. Put a damp cloth over the bowl and leave it to rest in a warm place for 12-24 hours.
  4. Once rested, add salt, honey and kernels as well as the rest of the water and whole wheat rye flour. 
  5. Stir for 10-15 minutes and divide the dough into two rectangular bread pans that have been covered with oil or butter. Let the bread rest in the pans for 2-6 hours (longer rest results in more flavor).
  6. Preheat the oven to 200 degrees celsius and bake in the lower part of the oven for 1,5 hours. Once baked, let cool on a rack. Buen Provecho!
You might wanna try:
Our Beer Producers: Ølsnedkeren

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