Beer bread in a cast iron pot

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200 g white flour
230 g dark wheat flour
1 tbsp salt
1 tbsp malt extract, in powder or liquid form
100 ml beer
250 ml water
5 g yeast, fresh
Mix all the ingredients together to form a thick dough. This takes about 2 minutes as the dough is more moist than traditional bread dough.
Cover the bowl with cling film and weigh down with a plate. Allow to proof overnight at about 18 °C.
The next day take the dough out of the bowl. Using a little flour, flatten and fold the dough several times. Leave to rest under a dry, floured tea towel for 15 minutes.
Shape the dough into a ball, wrap the dough loosely in a tea towel and allow to proof for another 2 hours.
Place the empty cast iron pot on the wire shelf in the cold cooking space and preheat the pot and the appliance.
Top/bottom heat 230°C for 20 Mins
With the aid of the tea towel, place the dough in the hot pot and put the lid on. Bake.
Top/bottom heat 230°C for 30 Mins
Remove the lid and continue to bake.
Remove lid
Top/bottom heat 210°C for 20 Mins
After baking, immediately turn the bread out of the tin to cool.


Malt extract is available from Reformhaus. It can be substituted with the same amount of honey.

  • Cast iron pot, ø24 cm
  • Wire shelf
Quantity Ingredient
230 g dark wheat flour
250 ml water
1 tbsp salt
1 tbsp malt extract
5 g yeast
200 g white flour
100 ml beer

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