Italian Beer Bread

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

Molino Soncini Cesare Traditional Grains Wholemeal flour300g
Molino Soncini Cesare Bread Line type-0 Green flour200g
beer300 ml
honey1 teaspoon
beer yeast8g
saltto taste

Ingredients for the filling/topping


We start by making the yeast/flour mix: melt 4g of the yeast in 100ml of beer at room temperature, add the honey and 100g of the type-0 flour. Stir it together well to avoid lumps, cover with clingfilm and leave to rise for 4 hours. In that time, it should double in volume.
Melt the remaining yeast in the remaining beer in your dough-maker pot, then add your yeast/flour mix, plus the remaining type-0 flour and the Traditional Grains flour. Finally add the salt, and work it until you have a smooth compact dough. Cover with clingfilm, and leave to rise for another 4-5 hours.
Once risen, squeeze your dough slightly and place in a greased plumcake tin, rush the surface with some oil, and leave to rise for 2 hours. Once risen, scatter a little flour over the top, and bake in a pre-heated ventilated oven at 190°C for 30 minutes, making sure to place a pot of water on the bottom of the oven to maintain humidity. Once baked, remove from the oven, and leave to cool wrapped in a clean cloth. Once cooled, slice and serve with whatever condiments you prefer.


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