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Beer Bread II

flour, barley, oats


6 -8 cups hard white flour
2 cups brown ale, scum (barm)
3 cups barley malt mash (from a beer batch)
3 cups rolled oats


Combine mash and oats with 5 cups of flour.
Add the sediment and combine well, stirring in one direction to develop gluten.
Turn out dough onto a heavily floured board and knead, drawing in approximately another 3 cups of flour.
It will have the consistency of a heavy biscuit dough.
Shape into a smooth ball and place in a lightly oiled large stainless bowl.
Cover and let rise in a warm, humid place until about double in bulk, about two hours.
Punch down and divide into four loaves.
Place loaves in lightly oiled bread pans, cover and let rise in a warm, humid place for about one hour.
Preheat oven to 400 degrees F and bake loaves for approximately one hour.

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