Soft, light and chewy wholemeal bread, flavoured with a light and hoppy IPA beer.
I love making bread, and I have been meaning to put up a bread recipe for a while now, but just haven’t got round to it. Luckily I had plenty of time this weekend, so I decided to make a nice loaf of fresh bread for dinner.
I have made a used a mix of wholemeal and white flour, as I think it gives the chewy, airy texture of white bread, but retains the flavour of wholemeal. This bread has a unique floral, hoppy flavour, that comes from using an IPA in the mixture rather than water, which also makes the flavour of the bread much richer.
Cider could be used in place of the IPA, to give a sweeter flavour. Dried fruits such as apricot could also be folded in after the first proving phase.
Ingredients: Makes one Large Loaf
- 300g Strong White Bread Flour
- 200g Wholemeal Flour
- 10g Salt
- 1tbsp Honey
- 10g Fast Action Dried Yeast
- 200ml IPA
- 120ml Warm water.
Combine all the ingredients for the dough in a large brown, and mix, until it forms a rough ball of dough
Turn out onto a flowered work surface and knead for 8-10 minutes, until the dough is smooth and elastic, and springs back when poked.
Return to the bowl, cover with cling film and leave to prove for 1-2 hours, until doubled inside.
Turn the dough out onto a floured work surface and knock out the large air bubbles.
Form into a tight ball of dough, and transfer to an oiled baking sheet.
Leave to prove for 1 hour, until doubled in size.
Meanwhile, pre-heat the oven to 200°C
Make criss-crossing cuts across the top of the bread, and bake in the pre-heated oven for 35-40 minutes, until browned, and hollow sounding when tapped.
Leave to cool on a wire rack.
Once cool, slice and serve in chunky slices.
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