Beer bread recipes: Dark beer & ale barm breads

 

Thank you Flavoury for the delivery of my first box of craft beers! Flavourly is an Edinburgh-based craft beer club, delivering subscription boxes with beers from independent producers across the UK – a great way for beer lovers to discover new tastes and flavours. The box of beers comes with a welcome message, a map to ‘meet the brewers’, a detailed introduction to the brewers and a selection of gourmet snacks.

The beers are thoughtfully selected and you can choose from boxes of light, dark or mixed beers. My mixed beer selection included a golden ale, amber ale, brown ale, black IPA and wheat beer from producers based all over the UK, from Cornwall to St. Andrews.

FLAVOURLY VOUCHER CODE (UK)
10 beers for £10 + free delivery

Get a Flavourly voucher code for 10 beers for £10 and free delivery.  Offer expires 31st December 2016.
Click here for this offer (the voucher code will be applied automatically).

FLAVOURLY VOUCHER CODE (UK)
5% off gift boxes

Get 5% off gift boxes for a Flavourly birthday or Christmas gift. Offer expires 31st December 2016.
Click here for this offer (the voucher code will be applied automatically).

My interest in beer is not so much in drinking it but in baking with it. The connection between beer production and bread is long-standing as bakers used to get their yeast from the beer fermentation process. Such brewer’s yeast was developed in the 15th century and was used for the production of bread until the 19th century.

Compared to water, the amazing variety of beer flavours provides bakers with an interesting alternative liquid ingredient for bread dough. Craft beers and real ales are of course a much less economic way of adding liquid into your bread and one could argue that they are better used for drinking than baking. However, there are some interesting breads to be achieved with beer and here are two beer bread recipes I’ve tried and tested.

Dan Lepard Barm Wheat Bread
Dan Lepard’s Barm Wheat Bread

German-style dark beer bread recipe

This pure sourdough dark beer bread is a compact and strong bread with a thick crust. This dark beer bread (made with ale) goes well with ham, cold cuts of meat and cheeses.

Some of the water that goes into the bread dough is replaced with dark beer. The bread’s flavour varies dramatically dependent on the beer used, it can taste of malt and of hops to varying degrees. I’ve also baked this beer bread with just dark beer (no water), but for me, the taste was too strong.

Dark beer bread
German-style dark beer bread

How to make dark beer bread

Day 1: Sourdough 

  • 115g dark rye flour
  • 115g white spelt or wheat flour
  • 230g water
  • 30g starter

Combine all ingredients in a medium bowl, mix well and cover with a lid. Keep at room temperature to ferment for 16 – 24 hours.

Flavourly Stewart's Brewing Black IPA
Flavourly Stewart’s Brewing Black IPA

Day 1: Barley soaker

  • 100g barley grains
  • 100g water
  • 75g ale

Slowly simmer the barley grains in the water until the liquid has boiled off. Combine the grains with the ale in a small bowl, cover and keep at room temperature for 16 – 24 hours to soak.

Day 2: Final dough

  • 320g white spelt or wheat flour
  • 240g dark rye flour
  • 330g dark beer (I used the Black IPA from Stewart Brewing here, it’s a bottle-conditioned real ale i.e. live yeasts are in the bottle.)
  • 12g salt
  1. Combine the sourdough, barley soaker and final dough ingredients and knead for 10 – 15 minutes.
  2. Place the dough in a large bowl and cover with a lid. Keep for approximately 3 – 5 hours until visibly risen. Depending on the temperature in your room, this process could take longer if colder.
  3. Turn out the dough onto a lightly floured surface. Shape into a round and place into a well floured proofing basket.
  4. Proof for a further 3 – 5 hours until well risen and fully proofed. Again, the length of the proofing process can vary widely depending on the temperature in your room.
  5. Preheat your oven to 250°C.
  6. Turn out the dough onto a baking tray lined with baking paper.
  7. Bake at 250°C for 10 minutes then at 210°C for a further 40 minutes.
  8. Cool on a wire rack.

Ale barm bread recipe

I discovered this method of beer bread making in Dan Lepard’s book The Handmade Loaf.

The original method of making yeast bread in Britain was a by-product of ale-making. When traditional ale is made, a yeasty froth appears on top of the fermenting liquid. This used to be scooped off, washed and added to bread dough in order to leaven it.

The leavening yeast used to be called ‘barm’. Barm-based baking is a method of leavening bread, not to be confused with sourdough-based baking. Barm bread is sweeter than sourdough leavened bread as it lacks the sourness created by the acidification typical of lactobacillus.

Dan Lepard Barm Wheat Bread
Dan Lepard Barm Wheat Bread

How to make barm beer bread

Day 1: Making barm

Barm is a fermenting brewing liquor, the liquid yeast sediment left over from making beer. According to Dan Lepard, you can make a barm sponge by heating bottle-conditioned ale (250g) to 70°C and whisking in wheat flour (50g). Dan Lepard explains that this is a perfect replication of the complex barm of old. The barm (a shiny, smooth paste) smells amazing. Dan Lepard adds leaven to the bread whereas I have not used this in the beer and flour barm – in order not to mix together two different yeast cultures. I left the mixture to ferment for 24 hours.

Day 2: Final Dough

In a large bowl, mix the barm with water (250g), wheat flour (500g) and salt (7g). Knead for a minimum of 10 minutes until you have a smooth, elastic dough. Place the dough back in the bowl, cover with a lid and leave to rise for a few hours until significantly expanded in size. Punch down the dough and shape into a boule. Work with flour to prevent the dough from sticking, but make sure you only use flour on the outside of the dough, without working it in. Place the dough seam-side-up into a floured proofing basket. Cover with a polythene bag and keep at room temperature for its second proof until fully risen and fully proved. Preheat the oven to 220°C, turn out the loaf onto a baking tray lined with baking paper and bake for approximately 50 minutes. Cool on a wire rack.

The beer I used here was Rose Wheat Beer from a brewery called Ticketybrew. A real ale (with live yeasts) is needed for this process, so look for a bottle-conditioned ale when you attempt this recipe.

Rose Wheat Beer
Rose Wheat Beer
  • Ruth Buckley

    Great recipes Pam. My partner is a home brewer and I quite often bake with wort – unfermented beer. The sweet maltiness and slight hoppy bitternes you get is amazing especially in your pumpernickel recipe where I use it instead of adding syrup. It’s well worth seeking out wort if you know any brewers or even having a go at brewing yourself!

     
    • paemsn

      Hi Ruth, thanks for your comment! The idea of using wort for bread baking is really appealing, I can imagine that the flavours add a lot of character to. I shall pay Stewart Brewing a visit shortly to give this a go! Thanks 🙂

       
    • paemsn

      Hi Ruth, I’ve just stumbled across a recipe for Vörtbröd (a dark wheat and rye loaf sweetened with wort and spices including fennel seeds, aniseed, cloves, cardamom, ginger and orange peel) in the recently released ‘The Nordic Cookbook’ by Magnus Nilsson. It sounds delicious!

       
      • Ruth Buckley

        Wow, I’ll have to give that a try.

         
  • Nadia Hassani

    I made the German-style dark beer bread using just one type of strong ale, and baked it in a Dutch oven. I can see how using only ale for liquid would make flavor too intense but this way it is wonderful.

     
    • paemsn

      Hi Nadia, glad the recipe worked well! Great idea to use only one ale to balance the strong flavours. Enjoy the beer bread 🙂

       
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