this was a bit of an experiment. what i was going for was a nice heavy yeasty flavoured bread. this bread is fantastic hot out of the oven with salty butter, with soup, or toasted in thick slices with some lovely poached eggs.

mix a teaspoon of natural sugar with warm water and add in the yeast. this will need about 10 minutes to activate. while you are waiting clear a space on your kitchen bench (this is the messy but fun bit) and dump on most of the flour. carefully and slowly dribble the yeast mix onto the flour while roughly mixing with your free hand. now start dribbling the warm beer on while mixing. this will be messy and sticky but be patient, you will get there. when the mix is sticky and quite gooey you probably have enough liquid. dust some extra flour on the bench and use this on your hands as you begin to roll and knead the dough into a ball. you want a fairly soft dough. the kneading is an important step as the more you knead the more you activate the natural gluten (stretchy stuff that gives a nice texture) in the dough. when you are happy with your dough rub the surface with olive oil so that it doesn’t dry out, place it in a bowl and cover with a tea towl. leave your dough somewhere warm for about 30 minutes or until the dough has doubled in size. when ready stretch/roll/pull into desired shape and sit on a floured baking tray. i like to thoroughly dust the loaf with flour here.

bake in a preheated oven at 225 deg C until it smells amazing (aprox 20 min) et viola!

– 2 cups brown flour + a little more for dusting
– 1 packet dry yeast
– 1/4 cup warm water
– 1/4 cup(ish) warm beer
– olive oil