Danish beer bread
Description
Perfect with tea and coffee. The dough is made with dark beer, rye and wheat flour, sugar, and dry yeast. The bread turns out aromatic and very tasty. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
1. Dissolve one tablespoon of dry yeast in warm water with a small amount of flour and ½ teaspoon of sugar. Let it sit for ten to twenty minutes until the yeast forms a frothy "cap." Sift the rye and wheat flour twice, add salt, and mix together in a bowl. Pour the yeast mixture into the flour mixture and stir well. Add molasses to the dough, then mix in the beer.
- 2
Step 2
2. Knead the dough until it stops sticking to your hands and no longer crumbles.
- 3
Step 3
3. Transfer the dough into a bowl greased with water, cover with a napkin, and place in a warm spot for about two hours to rise. The bowl with dough can be placed into hot water. The dough volume should increase two to three times. Knead the dough once again, then set it aside to rise.
- 4
Step 4
4. Shape the dough into a loaf, moisten with water, and place on a baking sheet. Prick the top of the loaf in several places with a fork or make a cross-shaped incision. Cover the dough with a towel and let it rise. Place on the lower rack of a preheated oven at 220 degrees Celsius and bake for about 40 minutes.
- 5
Step 5
5. Transfer the baked bread to a rack, moisten the bread with water, cover with a towel, and let it cool. The bread is ready.