This is a fantastic bread to serve with cheese, especially a sharp cheddar. We use 50% stoneground wholemeal flour to provide texture and the beer used can be chosen to suit your particular taste.
Ingredients
250gm white baker's flour
250gm stoneground wholemeal flour
345ml beer at room temperature (we used Indian Pale Ale)
10gm fresh yeast or 5gm dried yeast
10gm salt
20gm butter, softened
Method
Pour the beer into a jug or bowl, add the yeast and stir.
In a bowl combine the flours and the salt.
Rub the butter into the flour.
Pour in the beer and yeast and mix until a dough forms.
Turn onto the bench and knead thoroughly for ten to 15 minutes adding a little more beer or some water if the dough is too stiff.
If you don't want to expend the energy you can knead with an electric mixer fitted with a dough hook.
When the dough is soft and pliable return to the bowl and cover with a damp cloth or cling wrap and leave to prove for 1 to 2 hours until doubled in bulk.
Tip the dough onto the bench, press out the gas and mould into a loaf shape and place on a baking tray.
Alternatively place in a loaf tin.
Allow to rise and prove then bake at 200C until golden and fully baked.
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