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    You are in: Home / Recipes / Beer Bread II Recipe
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    Beer Bread II

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    3 hrs 30 mins

    1 hr

    Wylder's Note:

    A medieval beer bread recipe. Definately a time consuming process, seeing as to how it calls for ingredients from brewing your own ale. This recipe is said to be a German bread recipe. The original recipe made eight loaves. I revised it to four loaves. You may change it to suit your needs as well. This bread was a bread made for feasts. Note that this bread doesn't take as long to make as it does to proof.

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    Serves: 32



    Units: US | Metric

    • 6 -8 cups hard white flour
    • 2 cups brown ale, scum (barm)
    • 3 cups barley malt mash (from a beer batch)
    • 3 cups rolled oats


    1. 1
      Combine mash and oats with 5 cups of flour.
    2. 2
      Add the sediment and combine well, stirring in one direction to develop gluten.
    3. 3
      Turn out dough onto a heavily floured board and knead, drawing in approximately another 3 cups of flour.
    4. 4
      It will have the consistency of a heavy biscuit dough.
    5. 5
      Shape into a smooth ball and place in a lightly oiled large stainless bowl.
    6. 6
      Cover and let rise in a warm, humid place until about double in bulk, about two hours.
    7. 7
      Punch down and divide into four loaves.
    8. 8
      Place loaves in lightly oiled bread pans, cover and let rise in a warm, humid place for about one hour.
    9. 9
      Preheat oven to 400 degrees F and bake loaves for approximately one hour.

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    Nutritional Facts for Beer Bread II

    Serving Size: 1 (31 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 114.4
    Calories from Fat 6
    Total Fat 0.7 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 0.7 mg
    Total Carbohydrate 22.9 g
    Dietary Fiber 1.3 g
    Sugars 0.1 g
    Protein 3.6 g

    The following items or measurements are not included:

    brown ale

    barley malt mash

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