Another recipe from my days at Leiths. This was one of the first recipes we began with when learning the art of bread making. As well as pastry, bread was a big part of the learning process during the diploma. I do get a lot of satisfaction when making bread. I have quite a few friends who make beer and occasionally when their brews don't quite work out, I take some of the beer to use in cooking. As they say, waste not, want not!

I've made some subtle changes to the recipe for my taste. In the recipe I use an English style IPA or tripel style beer, its important to use one with subtle hops as the bitter, hoppy notes of the more common varieties will dominate the flavour. Rather than sugar, I've gone for honey as it works really well with the beer.


300g wholemeal flour
200g strong bread flour
20ml honey
7g dried yeast
50g salted butter
7g fine grained salt
300ml brown ale or English style IPA
Extra flour for kneading
Butter or oil for greasing the loaf tin

Gently heat the butter, ale and honey through until lightly warmed, don't allow the mixture to boil or get too hot otherwise it will kill the yeast
Sift the flours and salt into a bowl and add the dried yeast and stir to incorporate
Pour in the liquid and mix thoroughly, you should have a very wet dough
Tip the dough out onto a floured surface and knead for at least 10 minutes
To test if the dough is ready make a slight indentation in the dough with your finger and it should spring back, if not keep kneading until it does
Place the dough in an oiled bowl and cover with cling film or an oiled cloth and allow to prove for at least 40 minutes in a warm place, it should double in size at this point
Knock back the dough and place in a oiled or buttered 500g loaf tin and cover with cling film or damp cloth, allow to prove again for 30 minutes in a warm place
Set the oven to 200c (normal), 190c (fan) and bake for 40 minutes
To test if the bread is done tap the underside and it should have a hollow sound