Beer Bread with Sourdough

Historically, the alcoholic beverage and our daily bread have a lot in common. They are made from the same ingredients: water and grain. This beer bread contains both beer and malt beer, which gives this bread a nice malty taste. It consists mainly of wheat, but also of wholemeal rye flour and rye sourdough. If you like, you can enhance the taste of the bread by adding spices such as cloves, anise or fennel.

Duration: 1 hour (plus 15-24 hours proofing time)

Amount: 1 bread


600 grams of whole wheat flour

430 grams of wholemeal rye flour

200 grams of rye sourdough

1 tablespoon sea salt

80-90 grams of fat, e.g. B. butter or 40 grams of vegetable oil

260 millilitres of malt beer

260 millilitres of Pils

Additional wholemeal rye flour for kneading

Malt beer, for glazing

If necessary, clove, anise or fennel, ground


1. Mix wheat, rye, rye sourdough and all other ingredients well in a bowl with a wooden spoon.

2. Let the dough rise at room temperature for 15-24 hours, covered with a kitchen towel and a wooden board.

3. The next day, knead the dough well with additional wholemeal rye flour for 15 minutes and shape into a loaf.

4. Coat with malt beer.

5. Preheat the oven to 250 °C and bake the bread on a bread baking stone for 45-50 minutes.

6. Leave to cool completely and ideally do not cut it until the next day.

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