Sourdough Beer Bread with Rye

Prep: 19 hr 0 min

Cook: 0 hr 40 min

Servings: 2 x 600g loaves

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This sourdough loaf is flavoured with beer and olives.

Ingredients

Levain: 100g Kialla’s Organic White Unbleached Flour

Levain: 50g Kialla’s Organic Wholegrain Rye Flour

Levain: 150g water

Levain: 75g of Starter (see our Starter recipes if you don’t have a starter on the go)

200g Kialla’s Organic Wholegrain Rye Flour

350g Kialla’s Organic White Unbleached Flour

250g of the Levain

400g of Beer (we suggest Cooper’s Light Ale as it doesn’t contain additives or preservatives)

22g of Organic Honey

11g of salt

1/4 cup (or 8g) of sliced black olives

Method

Mix all the Levain ingredients until well incorporated with a finished dough temperature of 21ºC.
Allow to ferment for 12 hours at room temperature (best temp is between 18ºC and 21ºC).

Final Dough

Gently mix the flours and levain with the beer. Autolyse the dough by allowing to rest for 20 minutes. After the rest, the remaining ingredients are added and kneading begins.
Mix with remaining ingredients for another 5 minutes until developed.*
Prove 3 – 4 hours, with 2 folds.
Weigh out into 2 doughs, rest for 30 minutes, and then mould into cobs.
Final Prove in bread proving baskets for another 1 to 1 ½ hours until ready.**
Bake 20 mins at 230ºC with steam.
Reduce heat and bake another 20 mins at 210ºC.

Notes

*To know when your dough is developed, use one or more of these methods as your criteria:

The dough is smooth: in the beginning, your dough will look like a messy lump but will gradually smooth out as you knead it. When it is smooth and slightly sticky to touch then it is developed.

The dough is clear: pull off a small ball of dough and stretch it between your fingers (as pictured above). Well-developed gluten will allow the dough to stretch into a thin film without breaking. If holes appear or the dough ‘breaks’ then you must keep kneading.

The dough holds its shape: when you lift the ball of dough off the bench, if it holds its shape, the gluten is tight and strong. If it sags down between your fingers, keep kneading.

**For final proof (before going in the oven) use the ‘finger’ test: poke the dough firmly with your finger. If the dough falls back it’s over-proofed, if it springs back it’s ready to put into the oven.

Artisan breads

Sourdough Beer Bread with Rye