This week's breakfast recipe
To mark the start of Oktoberfest: German beer bread with a selection of meats
Makes 1 loaf
275ml Waitrose German Pilsner, at room temperature
2 tsp clear honey
7g sachet fast-action dried yeast
1 medium free-range egg, beaten
250g essential Waitrose Strong White Bread Flour
250g Waitrose Rich and Robust Dark Rye Flour, plus extra for dusting
2 tsp salt
1 tsp mustard powder
1 tsp fennel seeds
1 tsp caraway seeds
1. Pour the beer into a large jug, add the honey, yeast and egg and whisk to combine.
2. Combine the flours and remaining ingredients in a large bowl and make a well in the centre. Pour the wet mixture into the well and combine with a fork until you have a rough dough. Tip out onto a lightly floured work surface and knead for 10 minutes until smooth and elastic. Alternatively knead in a stand mixer fitted with a dough hook.
3. Put the dough into a large bowl, cover with clingfilm and leave to rise in a warm place for 1 hour until doubled in size.
4. Knock back the dough then roll into a ball. Place onto a lightly floured baking sheet, cover and leave to rise for a further hour until doubled in size.
5. Preheat the oven to 200°C,gas mark 6. Dust the top of the dough with a little flour and cut a cross in the top with a sharp knife. Bake for 30 minutes until golden brown; the loaf should sound hollow when tapped underneath.
6. Serve the bread whilst it is still warm, with butter and a selection of German meats and cheeses.