The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Porter Rye

  • Pin It
OttovonBrot's picture
OttovonBrot

Porter Rye

This week is Philadelphia Beer week and a local artisan brewery has teamed up with a bakery to make a Porter Rye bread. I was wondering if anyone out there had some good recipes for a beer loaf. It doesnt have to be Porter and it doesnt have to be Rye. I am just looking to see how beer is incorporated into making a load of artisan style bread.


 


Thanks!

Postal Grunt's picture
Postal Grunt

Jeff Hamelman's book, "Bread", has a beer bread formula that he developed after spending time working in German bakeries during the 70s. He relates that beer bread is a staple product for many German bakeries. It appears to substitute beer for a portion of the water used in the loaf. I haven't tried baking that bread, yet.

qahtan's picture
qahtan

This was my first attempt at beer (Guinness) in bread. It has been posted many times so I am sure you have seen it before.. It is Guinness and walnut.


There is no water whatsoever in it, it is a recipe I made up myslf and all who taste it love it...... qahtan



This one was ale.


 


 

Daisy_A's picture
Daisy_A

The Loaf bakery in Crich, Derbyshire, U.K. was involved in making beer bread for a local festival. They used an adaptation of Dan Lepard's barm bread from The Handmade Loaf. They have also developed a Guinness and rye sourdough. More information on their blog at


http://www.theloaf.co.uk/blog/index.php?/archives/2009/12/11.html


http://www.theloaf.co.uk/blog/index.php?/archives/2009/09.html


http://www.theloaf.co.uk/blog/index.php?/archives/2010/03.html


On their home page they say you can email with any enquiries or questions on enquiries@theloaf.co.uk  I've found them very helpful.


Shiao Ping also has detailed information on Dan's bread on her blog http://www.thefreshloaf.com/node/12978/dan-lepard039s-barm-bread-100-sourdough


Kind regards, Daisy_A

OttovonBrot's picture
OttovonBrot

Thanks for the info! Much to look through here.

008cats's picture
008cats

It's funny you posted this, I have recently been using ales, porters and stouts in my bread. I just take my basic lean sourdough recipe and substitute beer for the water.


I make sure it is room temp and flat. It turns out fantastic!  I don't adjust for alcohol content; still get great crust and crumb. Use whatever flour type you fancy.I haven't tried using a bit of barley flour yet, but that seems a natural. Spelt, WW, Red Fife, Rye... all great. May add herbs or cheese when I decide which one I want to experiment with further.


We have some great crafted beers here in so. Ontario, so I've been using the most local and working my way into Quebec.

OttovonBrot's picture
OttovonBrot

This was the first thing that came to my mind when I heard they were making a beer bread -substitute beer for the liquid.


 


Thanks again to all for the info!