Prep 3 hrs 30 mins
Cook 1 hr
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.
- 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
- Combine mash and oats with 5 cups of flour.
- Add the sediment and combine well, stirring in one direction to develop gluten.
- Turn out dough onto a heavily floured board and knead, drawing in approximately another 3 cups of flour.
- It will have the consistency of a heavy biscuit dough.
- Shape into a smooth ball and place in a lightly oiled large stainless bowl.
- Cover and let rise in a warm, humid place until about double in bulk, about two hours.
- Punch down and divide into four loaves.
- Place loaves in lightly oiled bread pans, cover and let rise in a warm, humid place for about one hour.
- Preheat oven to 400 degrees F and bake loaves for approximately one hour.