Yeast Beer Bread - No-Knead
Coooking Temperature: 200 C / 400 F / Gas Mark 6
Calories: 23
Adjust Servings Here: 4 servings
Description
This no-knead beer bread is an absolute classic. Yeast risen, filled with black and green olives this rustic bread takes only 10 minutes hands-on and 45 minutes to bake. A simple and easy basic yeast beer bread that’s versatile and can be used with many different filling variations.
Ingredients
- 30 ml (2 tbsp) Warm water 110F
- 8 g (2¼ tsp) Instant yeast (1 packet)
- 15 ml (1 tbsp) Olive oil
- 30 g (2 tbsp) Sugar
- 240 ml (1 cup) Beer
- 400 g (3 cups) All-purpose flour
- 9 g Salt
- 75 g (½ cup) Green olives sliced
- 75 g (½ cup) Black olives sliced
Instructions
Dough
- Wet ingredients - In a measuring cup, measure the warm water, add olive oil, sugar, and yeast. Combine well. Set aside for 3 to 5 minutes until foamy.30 ml Warm water, 8 g Instant yeast, 15 ml Olive oil, 30 g Sugar
- Dry ingredients - In a bowl, combine flour and salt. Add the beer and yeast mixture.400 g All-purpose flour, 9 g Salt, 240 ml Beer
- Combine - Use a wooden spoon or spatula to combine it well making sure no dry flour is left on the bottom. This is a very wet dough, so don’t try touching it with your hand.
- Rise - Cover with a clean kitchen cloth or plastic wrap. Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume.
Shape
- When it doubles in size, dust your work surface generously with flour. Remove the dough onto the floured work surface. It is best to use a dough scraper or spatula when working with this dough.
- Spread dough into a rectangle. Sprinkle the chopped olives evenly. Then roll the dough into a jelly roll. Pinch each fold to keep the olives in place. Pinch the seams and tuck under. Then, shape it into a ball.75 g Green olives , 75 g Black olives
- Place the ball into a well-dusted banneton. Cover with a clean kitchen cloth and let rise for another 45 minutes
Bake
- Preheat the oven at 200 C / 400 F / Gas Mark 6
- Carefully invert the proved bread onto a floured baking tray. Sprinkle with some all-purpose flour. Make slits on the top of each bread with a bread scoring tool, blade, or sharp knife.
- Place it in the oven on the middle rack and reduce the temperature to 350 F/ 177 C/ Gas mark 4. Bake for about 45 to 50 minutes – the top will be golden and the bottom will feel hollow.
- Remove and let cool on a wire rack for 5 minutes. Dust off excess flour from the top.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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