Rye-Spelt Beer Bread with Cheese

9JUL

I asked my good friend Mike for some of his homebrewed Ale so I could use it in a bake and I have to say the results were quite good.

I thought some fresh milled rye and spelt would go perfectly with the ale and I wasn’t mistaken. I added a nice healthy handful of shredded cheese mix which included Asiaggo, Parmesan and Cheddar which paired perfectly with the other ingredients.

The bread tasted fantastic and the Ale flavor came though just enough to make this a tasty bread, perfect for a hot pastrami sandwhich or smeared with some cream cheese for breakfast.

Formula

Levain

• AP Starter 56 grams
• AP Flour 200 grams
• WW Bran 27 grams

Final Mix

• AP Flour 275 grams
• Fresh Milled Rye 150 grams
• Fresh Milled Spelt 147 grams
• Beer/Ale 400 grams
• Shredded Cheese 90 grams
• Olive Oil 30 grams
• Salt 16 grams

Note: I sift the flour using a #30 Drum Sieve, remill at the finest setting and sift with a #40 Drum Sieve which gives me a pretty high extraction flour.

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Since I now use a Ankarsum I add the levain to the water first and then add the flour. If you are using a KA or Bosch you can add the levain after you do your autolyse.

I added the starter to the water and broke it up and then added the flour and and mixed to a shaggy rough dough formed. Cover the dough and let it sit at room temperature for 30-60 minutes. Next add the rest of the ingredients and mix on low for 10 minutes (if using a different mixer I would suggest mixing for around 4-5 minutes). I added the cheese just before done mixing and let it mix until incorporated.

Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer set to 80 degrees F. I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it’s size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 540 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to it in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

Lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Here’s some summer garden photos for those who are interested. Enjoy!