This recipe was created for Love British Food by The Seasoned Cookery School. Take a look at their Bread Making Courses here.
- 400g strong white bread flour
- 100g malted grain bread flour
- 10g fine salt
- 1 sachet (7g) fast action yeast
- 300ml beer, ideally warm. any will do, but stronger tasting ales will impart more flavour in to the dough.
- Mix together all your dry ingredients together then pour in the beer. Mix until you have a dough then turn out on to a lightly floured surface and knead for around 10 minutes until you have a soft, smooth dough. Shape in to a round and place in a clean bowl, cover with clingfilm and leave to rise until nearly doubled in side. This will take around 2 hours.
- Once the dough has nearly doubled, knock it back then shape again shape again into a round. Place the sough upside down on in a proving basket and leave again for an hour.
- Dust a baking tray with a small handful of course semolina.
- Preheat the oven as hot as it will go. At the bottom of the oven place a baking tin of boiling water (this helps to develop the crust). Turn the bread out onto the baking tray. Slash the top of the loaf then bake for 10 min.
- Turn down the oven to 200°c and bake for a further 20-30 minutes. When the bread is ready the bottom of the loaf sounds hollow when tapped. Allow to cool on a wire rack.