Pan de Cerveza. Prost!

I love to bake my own bread.

First of because if I make it I know exactly what is in it, second, it stays fresh and good a lot longer than regular bread, and it is so fast and easy to do!!

So here comes one recipe out of many variations….this one is perfect for the BBQ season since i replaced part of the water with beer, yes beer! It’s liquid, it’s made of malt or another grain, so why not. The beery taste of the bread, of course depends on the amount of beer you put in. So start with a small one, replace 120ml of water, of the total amount of 300ml with beer, this won’t give the bread a real beer taste, but a certain droughty flavor and you still can spread honey on it and explore a nice combination of flavors. Substitute more water with beer and the bread will underline the taste of saltier spreads like humus or make a perfect match with your favorite salad…..and now go and see what you can do! it’s saturday you might have friends coming for a visit tonight surprise them with some homemade goodness!


what you need:

500g spelt flour

25g of moist yeast

teaspoon seasalt

tablepoon sesameseeds

120ml beer

180ml water

mix all the dry ingredients in a large bowl. Dilute the yeast in lukewarm water and add the the dry mix, stir and than add the beer, the carbonic acid will make the bread airy and fluffy, the alcohol will be vaporize away! Once the dough seperates from the bowl, it has the right constancy and is ready to take a rest and rise. 

Wait an hour or even longer, but make sure the dough does not dry out. Put the dough now into the preheated oven and bake for 45 min at 180° (this is my oven, you will get to know yours better while working with it!)

That’s it. After you turned the oven off, leave the door open and let the bread rest again for about 10 mins before taking it out to the garden!

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