Take the time to make your own bread from scratch
Ingredients
600ml dark beer
14g dried yeast
400g rye flour
2 tablespoons natural yoghurt
1 tablespoon black treacle
1 level tablespoon sea salt
2 tablespoons olive oil
800g strong white bread flour
1 egg, beaten
Method
Step 1
Place your tepid beer in a large bowl. Add the dried yeast and leave for 15 minutes. Stir in the rye flour and the yoghurt. Set aside in the fridge for 24 hours.
Step 2
The beer, yeast and flour will now be bubbly and smell sour. Remove from the fridge and add in the treacle, salt and olive oil. Leave for 10 minutes to come back up to room temperature.
Step 3
Now add the white flour to make a dough. Mix until a firm dough is achieved. this will take a good 10 minutes.
Step 4
Oil a bowl, put the dough in the bowl and cover with a tea towel. Leave for an hour or until doubled in size.
Step 5
Preheat the oven to 200 degrees celsius.
Place a large pizza stone on the middle shelf of your oven, leaving plenty of space above it for the dough to rise.
Step 6
Half the dough and form into two round loaves. Score the top of the loaves with a knife and brush with beaten egg.
Step 7
Carefully place your loaves on the hot stone.
Bake for 40-50 minutes or until golden-brown and cooked through.