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Beer Bread

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  • 450g strong white flour
  • 230g rye flour, plus extra
  • 1 1/2 tsp salt
  • 2 tsp fast action dried yeast
  • 450ml ale
  • 2 tbsp oil
  • 1 heaped tbsp runny honey


  1. Combine the flours (Shipton Mill naturally), salt and yeast in a large mixing bowl.
  2. Stir in the ale (I used Golden Duck Brewery's LFB), honey and oil and combine to make a dough.
  3. Knead the dough for around 10 minutes until it is smooth.
  4. Leave to prove for around 30 minutes and in the meantime lightly grease a baking sheet and/or flour two bannetons.
  5. Knock the dough back, cut into two and shape into round loaves. Place into bannetons (proving baskets) or onto the baking tray. Cover and prove for about 40 minutes until about double in size.
  6. Whilst the bread is proving, preheating the oven to 200 degrees C, Gas Mark 6.
  7. If using bannetons turn the bread out onto the trays.
  8. Dust with a little flour
  9. Bake for 20 - 25 minutes.
  10. Cool on a rack.

Perfect with cheese and pickle or a ploughmans.

Based on a recipe from the WI Bread Book.

Added by: Alison Lydon

Tags: Bread White Rye

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