prep time 30 minutes 
total time 5 hours Discover the delicious world of black beer bread – a delightful fusion of traditional baking and the rich flavour of dark beer. Our black beer bread recipe is a real treat for bread lovers looking for something special. The subtle sweet notes from the beer give the bread a slightly savoury taste. The deep, dark colour and unmistakable taste make this bread a real highlight on any table. With its robust crust and moist interior, it is the perfect accompaniment to savoury toppings or simply enjoyed with butter.
Place the wheat and rye flour in a large bowl with the dry yeast and honey. Knead the dough directly as the main dough without the pre-dough.
Gradually add the black beer to the flour and knead vigorously again and again. Finally, knead the dough vigorously for 10 minutes to create a homogeneous dough.
After 10 minutes of kneading, add the salt to the dough and knead well for a further 3 minutes.
Cover the dough and leave to rise at room temperature for 4 hours. Ideally, stretch and fold the dough every 30 minutes. (If this is not possible, stretch and fold at least twice at the beginning and then leave the dough to rest for 3 hours)
Place a loaf tin in the oven and preheat it with the tin to 250° top and bottom heat.
Remove the baking tin from the preheated oven and carefully slide the dough into it. If you don’t want to bake country bread (with a ripped crust), cut the dough piece first.
Place the bread baking tin with the lid in the oven and bake for 20 minutes with the tin closed.
After 20 minutes, reduce the temperature to 200° top and bottom heat and open the tin or remove the lid.
Bake the bread for a further 10 minutes and then remove from the oven to cool.
Place the bread on a rack and leave to cool thoroughly before cutting for the first time.
Try this recipe with our palm oil-free dry yeast. It complements all the other ingredients beautifully!
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prep time total time 
prep time total time 
prep time total time 
prep time total time 