Sourdough beer bread

    18 hours 55 min

    I was inspired to make this bread from childhood visits to the Suffolk coast and to Southwold, the home of Adnams Ale, who make a lovely dark beer called Broadside. The recipe makes 2 loaves but if you would like to bake only one loaf, use the quantities given in brackets in the ingredients section.


    Dorset, England, UK
    7 people made this

    Makes: 2 loaves

    • 575g (400g for 1 loaf) strong white flour
    • 175g (100g for 1 loaf) granary flour
    • 500g (300g for 1 loaf) sourdough starter
    • 300g (200g for 1 loaf) Adnams Broadside or another strong ale
    • 5 teaspoons (2 teaspoons for 1 loaf) water
    • 1 tablespoon (1 1/2 teaspoons for 1 loaf) salt

    Prep:20min  ›  Cook:35min  ›  Extra time:18hr rising  ›  Ready in:18hr55min 

    1. Put all the ingredients into a mixing bowl and bring together into a dough. Add the water if the mixture is dry and crumbly. Oil the work surface and knead the dough for for 10 minutes until you have a smooth and slightly sticky dough. Place in a lightly oiled (I use olive oil) 3 litre plastic container with a snap lid to keep the air out. Place in a warm place and leave to rise which will take between 6 to 12 hours until doubled in size. I often let the first rise happen over night.
    2. Lightly grease a loaf tin or tins, or for a round bread (which you can bake in a 17cm high cake tin) prepare a proofing baskets (bannetons) for the second rise. Lightly oil the work surface and tip out the risen dough. If you are using the 2 loaves quantity split the mix in half. Knock back the dough and fold the dough back on itself a couple of times to trap the air before shaping and placing in the tins or proofing baskets. Cover and place in a warm place until the dough has risen to just level with the top of the tin, between 6 and 12 hours.
    3. Pre-heat the oven to 220 C/ 200 C fan / Gas 7. Place a roasting pan of water into the bottom of the oven to generate steam for the baking process. Cut the top of the risen dough with a very sharp knife in the shape of a cross, then place the loaves into the oven and bake for 35 minutes. Remove from the oven and tap the bottom of the loaf; if there is a hollow sound, the loaf is baked. Place onto a cooling rake. Once cooled enjoy. These loaves freeze remarkably well.

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    This very popular with the family. The bread is great with sweet and savoury items.  -  25 Aug 2015