Ginger Beer Bread

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Treat yourself to a bottle of good non-alcoholic Ginger Beer for this wonderful recipe. Try to buy the best ginger beer you can, and avoid a Diet version. You can buy artisan bottles in small quantities as this recipe only takes 340 mls.

You can also add a centimetre or half inch of grated fresh ginger for that extra kick. 

You can shape this dough to be:

• a tin loaf
• a batard
• rolls
• baguettes
• as mini loaves for dinner parties

.....It's up to you!

INGREDIENTS

340 mls of the best non-alcoholic ginger beer you can find. 

One centimetre or half an inch of grated fresh ginger (optional - for taste)

150 gms of wholemeal bread flour

350 gms strong white bread flour 

30 gms unsalted butter

10 gms fine sea salt

7 gms instant active yeast

METHOD

Add all the ingredients to a bowl and bring them together until fully incorporated. 

Knead until you have a soft and silky dough.

Place in a lightly-oiled bowl, cover and leave in a warm place until the dough has doubled in volume.

Tip onto a lightly-floured board, de-gas / knock back with some enthusiasm and then shape as you wish. 

Cover and leave at room temperature until your bread has doubled. 

Glaze and score as you wish. 

Preheat the oven to 190⁰C (375⁰F) and bake until golden brown and hollow when tapped on the underneath. 

Cool on a rack

Happy baking.