Beer Bread - cooking recipe

Ingredients

660 ml beer
150 g runny honey
42 g fresh yeast
1 kg wholemeal flour
500 g rye flour
3 tbsp salt

Preparation

Heat beer until lukewarm. Add honey and yeast, stirring until dissolved. Combine flour and salt then add beer mixture. Knead for about 10 mins until smooth. Cover and leave in a warm place for about 1 hour to proof.
When doubled in size, knead again for 1 min to de-gas then shape into 2 - 10 inch loaves. Transfer to a baking tray, cover and set aside to proof for about 30 mins.
Preheat oven to 450\u00b0F. Bake loaves for about 35 mins. Let cool on a wire rack.