Black Bread, redux
We decided to give this bread another try after so many of our readers wrote in to give their takes on Black Bread.
Are we glad we did? YES.
This new recipe is wildly easy, dense, and incredibly authentic tasting. In part, because it tastes like beer. The flavor of the beer really comes through in the finished loaf of bread, a deep, earthy bitterness that is countered by the small amount of honey.
The inside of the loaf is soft, almost crumbly, while the crust bakes hard, ideal for a bread bowl for a bit of Sister’s Stew.
Try it! Try it!
Black Beer Bread Recipe
Yes, I made this recipe up, but it is so straightforward and the ingredients so simple that I believe it could easily have been made well back into history, not to mention in the Northern reaches of Westeros. Bread making and brewing have gone hand in hand practically since they were both begun, and it’s only fitting that they should come together in this delicious bread.
Makes two loaves.
- One 12oz bottle of warm dark beer, such as stout or porter
- 1 packet yeast (2 1/4 tsp.)
- 2 Tbs. honey
- 1 egg
- 2 tsp kosher salt
- 4-5 cups flour (we used 2 cups white flour, 2 cups rye, and 1/2 cup whole wheat) plus 1/2 cup for working.
In a small bowl, add the yeast to the beer and allow to sit for 5 minutes until foamy. To this, add the egg and honey. Combine dry ingredients, then add gradually until you have a cohesive, workable dough that isn’t too sticky. Knead about 5 minutes, then cover and let rise for at least 1 hour.
Punch down mixture, and divide in two. Shape into your desired loaf, then let rise for at least 2 hours or refrigerated overnight.
Pre-heat oven to 450F. Dust the loaf lightly with flour and slash top.
Bake for 25-30min or until the crust is nicely browned. Let stand for at least 15 minutes.