Chef Ollie X Lumberjack Beer Bread
BEER, MILK & HONEY BREAD.
A proper hearty loaf with honey, butter and our Lumberjack Amber Ale Beer!
The beer brings a rich, malty depth to the bread, while honey adds a touch of sweetness and butter keeps it soft, golden and seriously moreish.
The result is the kind of loaf you want to tear into while it’s still warm, preferably with plenty of butter and a cold Lumberjack on the side.
Ingredients:
- 170ml Whole milk (warm)
- 330ml Lumberjack Amber Ale, room temperature
- 1 Packet of instant yeast (12g)
- 1 Tsp sugar
- 1 Tbsp honey
- 2 Cups wholewheat flour
- 4 Cups bread flour, plus extra if needed
- 1 Tbsp salt
- 50g Butter (soft)
- 1 Tbsp olive oil
Method:
- Grease a loaf tin.
- Mix the wholewheat flour, bread flour and salt in a big mixing bowl.
- Mix the warm milk, beer, yeast, soft butter, sugar and honey in another bowl.
- Pour wet ingredients into dry ingredients and mix everything until a shaggy dough forms.
- Knead for about 8–10 minutes until smooth, soft and elastic. If the dough is very sticky, add a little more flour, but don’t hammer it with flour; you want a nice soft dough.
- Rub a bowl with the olive oil, pop the dough in, cover and leave somewhere warm for about 1 hour, or until doubled in size.
- Knock the dough back, flatten the dough out, roll it up and shape it into a loaf, and place it into a greased loaf tin.
- Cover again and leave to prove for 30–45 minutes, until nicely risen.
- Bake at 180°C for around 30 to 35 minutes, until deeply golden and hollow-sounding when tapped underneath.
- Brush with a little melted butter and a sprinkling of Maldon salt.
Yewww and enjoy alongside a Lumberjack Amber Ale.