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Weyermann® Beer Bread with seeds Baking Mix

(2 customer reviews)

Bake your own fresh German beer bread with ease at home. Simply add your favourite beer and add to the mix. 3 flavours to choose from, the kits include Weyermann malts and grains to give a delicious malty flavour.

£45.99 £39.99

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Description

Make your daily artisan German beer bread at home using your own beer.

Nothing beats the smell of freshly baked bread, except for bread made using Weyermann malts and your own favourite beer.

Simply add 350ml of beer to 500g of mix to make a classic German loaf.

Available in 3 styles: Spelt & Rye, with Seeds, Black beer bread.

5kg sack of bread mix, perfect for 10 loaves of delicious bread.

Spelt & Rye Bread making

Instructions

You will also need:
Your favourite beer

Please add:

  • 0.35l of your favourite beer (warm: about 28°C=82.5°F) to 500g baking mix
  • 500g baking mix will make a 750g beer bread
  • the baking mix can be baked in the oven or bread machines

Preparation:

  1. Weigh out the amount of baking  mix and beer
  2. Mix up the baking mix with beer by hand or in the kitchen mixer and make the dough. Knead the dough for about 10 minutes
  3. Put the dough on a floured board, cover with a clean tea-towel and put it in a warm place for about 45 minutes
  4. After that form the bread loaf and put it on a baking sheet or in a tin
  5. For getting a nice bread top, brush with water, carve with a knife or add a topping (seeds and kernels)
  6. Rest the bread loaf again for 40-60 minutes in a warm place
  7. bake the loaf in a heated oven for about 50 minutes. Electric oven 200°C=392°F
  8. Small loaves will bake for about 40 minutes

Average content of 100g baking mix:
Calories: 307 kcal/1293KJ
Total Fat: 1.6g, Saturated Fat: 0.2g
Total Carbohydrates: 59.8g, sugar: 0.9g
Dietary Fibre: 9.5g
Protein: 11g
Sodium Chloride: 2.4g
Bread units: 5 BU

Store in a cool dry place

 

Additional information

Weight 5 kg

2 reviews for Weyermann® Beer Bread with seeds Baking Mix

  1. Chris Raynor (verified owner)

    So far, 1 star.

    Has anyone had any success with these Weyerman Bread Mixes? I’ve made one in a machine, one by hand. There doesn’t seem to be any gluten in the mix. No matter how much kneading I do, the dough has no strength and just tears easily. So it doesn’t develop any structure when rising. Both loaves have turned out as small, solid bricks, dense and hard.

    They don’t rise very convincingly, either. Probably because the dough has no strength to retain the CO2.

    The mix is still well in date.

    Anyone any tips?

    • Robert Neale

      Chris, these are German rye style dark breads, not your light fluffy English style. What you are reporting is exactly as they should be, they are quite heavy without the structure that you are used to. Slice thinly, whack with a load of butter / pate / pickles etc and you are away, it is delicious.

  2. Chris Raynor (verified owner)

    Had another go, and this time much better. I used a food mixer for the initial mix, and mixed for about 10 mins. I also increased the proving time 50% longer than the instructions advised. I got a finished loaf about 50% bigger than my first two attempts. This seems more like it should be. It is a denser bread than normal yeast breads, perhaps twice as dense (so you only get a loaf half the size you’d expect for the weight) but does have some crumb this time. It now isn’t a challenge to eat it, but a joy. Very tasty stuff.

    If you’re into bread-making, I’d recommend you try it. It’s something very different to most bread styles. But be wary of using a bread machine, that didn’t work at all well for me.

    (Robert, I know it should be solid, but not so solid you feel you are risking teeth by tackling it. My first two tries, if you dropped it on your foot, you’d know about it)

    • Robert Neale

      Hey Chris, very useful info thanks

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