No-Knead Rustic Beer Bread


This no-knead rustic beer bread takes only about 5 minutes for mixing the ingredients to make the dough. The rest of the process does take time.

Guiness No Knead Bread

Straight to Recipe


Shopping List l Tool List l Tips & Tricks l Recipe

 

Allow at least 12 hours for the dough to bubble. This is when the yeast, the flour, and the beer start to develop complex flavors.

You will need another hour or so for the 2nd rise for the dough to shape before it goes into the oven. For the 2nd rise, we sometimes will let the dough sit longer than 1 hour. The flavors somehow deepens.

The precision is needed for measuring the ingredients and having the right oven temperature. The time for the dough to rise is not.

A great tribute to a remarkable bread making cook book by Jim Lahey, My Bread. This is where we learned the easy no-knead method to make this beautiful rustic dark bread!

Happy baking!

No Knead Dark Beer Bread

 No Knead Dark Beer Bread Breakfast


Shopping List

Bread Flour, you can use all purposed flour. We prefer bread flour, it makes the dough more tactile.
Yeast
Salt
Oat, wheat germs, or corn meal
Dark beer


Tool List

A Dutch Iron pot
Two big bowls, we prefer stainless steel ones.
A wooden spoon
A rubber spatula
A baking rack
2 heatproof kitchen mittens


Tips & Tricks

If you didn’t drop the dough in the Dutch oven so it sits nicely in the Dutch oven, don’t worry to fix it. The dough will rise & shape nicely while it is being baked. The Dutch oven gets so hot so it is better to just keep the way you dropped the dough in initially.


Recipe

 

No-Knead Rustic Beer Bread

Print Recipe
Serves: 2-4 Cooking Time: Prep-5 minutes, 13 hours for the dough to rise, 45 minutes for baking

Ingredients

  • 3 cups Bread Flour, you can use all purposed flour. We prefer bread flour, it makes the dough more tactile.
  • 1/4 tsp. Yeast
  • 1 1/2 cup dark beer (we use Guinness here)
  • 1/4 tsp. sea salt, add more to your liking. (The original recipe calls for 1 1/2 tsp.)
  • 1 tbsp. Oat, wheat germs, or corn meal, (For dusting the Dutch oven before placing the dough in.

Instructions

1

In a large bowl, add dry ingredients and mix well.

2

Pour in the beer and gently stir until the mixture turned into a dough, about 30 seconds. The dough should still be sticky, if not, add a little water to it.

3

Cover the bowl with a towel first and a pot cover on top. You can also cover the bowl with a plastic bag.

4

Make sure you have enough room for the dough to rise and will not Place the bowl in a draft free location at room temperature, approximately 68F, for 12 hours. (If you are in a warmer climate area and your room temperature is warmer, the dough will rise faster.)

5

In the second bowl, dust the bottom of the bowl with flour so it is well covered with flour.

6

Use a rubber spatula and gently pull the edge of the dough to the center, then slowly remove the dough and place it into the second bowl, with the folded side down preferred.

7

Dust the top of the dough with more flour.

8

Cover it again with towel and lid or plastic bag for the 2nd dough rise.

9

Leave the bowl in a draft free location at room temperature, for about 1 hour.

10

Set the oven rack at lower half.

11

Preheat oven 450F, 1/2 hour before the 2nd dough rise complete.

12

Put the empty Dutch oven in the oven with the cover on and bake it for 20 minutes.

13

Remove the Dutch oven from the oven. Remove the cover carefully. It is HOT!!

14

Sprinkle the oats so that the bottom of the Dutch oven are well covered so the dough does not stick when the bread is done baking.

15

Carefully drop the dough into the hot Dutch oven, with the folded side facing up (this is how you get the rustic texture once it is baked).

16

Cover the Dutch oven with the lid and bake for 30 minutes.

17

Remove the Dutch oven lid and continue to bake the bread for 10-15 minutes until the color is golden brown.

18

Remove the Dutch oven from the oven carefully.

19

Remove the lid and the bread.

20

Place the bread on a rack to cool off and enjoy!

Notes

If you didn’t drop the dough in the Dutch oven so it sits nicely in the Dutch oven, don’t worry to fix it. The dough will rise & shape nicely while it is being baked. The Dutch oven gets so hot so it is better to just keep the way you dropped the dough in initially.

Did you make this recipe? We want to see it!

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