Why You’ll Love This Sourdough Malt Beer Bread Recipe
If you’re looking for a unique twist on traditional bread, you’ll absolutely love this Sourdough Malt Beer Bread recipe. The rich flavors of malt beer blend beautifully with the tangy notes of sourdough, creating a loaf that’s both hearty and delicious.
I adore how the crust gets perfectly crispy while the inside remains soft and chewy. Plus, it’s surprisingly simple to make! The aroma that fills my kitchen while it bakes? Pure bliss.
This bread pairs wonderfully with soups or just a bit of butter. Trust me, once you try it, you’ll want to make it again and again!
Ingredients of Sourdough Malt Beer Bread
When it comes to baking, the right ingredients can make or break your bread. For this delightful Sourdough Malt Beer Bread, you’ll find a mix of traditional and unique ingredients that come together to create a loaf bursting with flavor. If you’re already daydreaming about that golden crust and soft, chewy center, let’s take a closer look at what you’ll need to whip this up in your own kitchen.
Ingredients:
- 2 tablespoons sourdough starter
- 1 cup white bread flour
- 1/2 cup rye flour
- 1 1/2 cups water
- 1/2 cup malt beer
- 1 1/2 teaspoons salt
- 1 tablespoon brown sugar, packed
- 2 tablespoons butter, melted
- 1 1/2 cups rye flour (additional for dough)
- 1 1/2 cups white bread flour (additional for dough)
Now, let’s chat about these ingredients for a second. You’ve got your sourdough starter, which is like the magic potion that gives this bread its lovely tang. If you don’t have a starter yet, don’t panic; you can either make one from scratch or find a friend who’s some to spare.
The malt beer? It’s not just for sipping while you bake. It adds a deep flavor that you’ll adore, and it’s a fun ingredient to experiment with. Feel free to pick a beer you enjoy drinking—who says you can’t enjoy a little taste test while you bake?
And don’t forget the flours! Using both white bread flour and rye flour gives the loaf a wonderful texture and flavor. So whether you’re a seasoned baker or just starting out, gathering these ingredients will set you up for a loaf you won’t forget.
How to Make Sourdough Malt Beer Bread

Making Sourdough Malt Beer Bread is a delightful journey that starts with a simple sourdough build. First, grab your 2 tablespoons of sourdough starter, 1 cup of white bread flour, 1/2 cup of rye flour, and 1 1/2 cups of water.
Mix these ingredients together in a large bowl—don’t worry about it being perfect; just get them to come together. Cover the bowl loosely and let it sit at room temperature for about 12 to 16 hours. This waiting game might feel like forever, but trust me, that sourdough starter is doing its magic, developing flavors that will make your bread unforgettable.
Once your sourdough build has bubbled and fermented, it’s time to transform it into a loaf of bread. Measure out 2 cups of your sourdough build (you can say goodbye to the extra; it’s a great excuse to make another batch later).
Now, add in 1/2 cup of malt beer, 1 1/2 teaspoons of salt, 1 tablespoon of packed brown sugar, and 2 tablespoons of melted butter. You might be tempted to sip the beer while you bake (no judgment), but remember, it’s for the bread.
Mix everything together until it’s well combined, then gradually add in 1 1/2 cups of rye flour and another 1 1/2 cups of white bread flour. The dough will be a bit sticky at first, but don’t fret; just turn it out onto a lightly floured surface and knead it until it becomes smooth and satiny.
If your arms start to tire, just think of all the delicious bread you’re about to make. After kneading, cover the dough and let it rest for about 20 minutes. This little break is essential; it helps to relax the gluten.
Then, shape your dough into the loaf you desire—whether that’s freeform or in a pan, it’s totally up to you. Now, cover it and let it proof until it doubles in size. This might take a few hours, so you could use this time to catch up on your favorite show or maybe take a little snooze.
Once risen, preheat your oven to 375°F, and just before you pop it in, slash the top of your loaf with a very sharp blade. This step isn’t just for looks; it helps the bread expand while baking.
Bake for about 30 to 50 minutes, depending on how you shaped your loaf. When it’s all done, remove it from the pan (if you used one) and let it cool on a wire rack. Just try not to eat the entire loaf while it’s still warm; I know, it’s a struggle.
Sourdough Malt Beer Bread Substitutions & Variations
While you might love the classic flavor of Sourdough Malt Beer Bread, there’s always room for creativity in the kitchen.
You can swap out the malt beer for a different brew, like stout or lager, for a unique taste. If you prefer a gluten-free option, try using a gluten-free flour blend.
For added flavor, consider folding in herbs, cheese, or nuts. You might even replace some of the white flour with whole wheat for extra nutrition.
Experiment with different sweeteners, like honey or maple syrup, instead of brown sugar. The possibilities are endless, so have fun with your variations!
Additional Tips & Notes
To guarantee your Sourdough Malt Beer Bread turns out perfectly, keep an eye on the dough during the proofing stage; it’s essential that it doubles in size for the best texture.
Don’t rush this process—it may take several hours, depending on your environment.
Also, use a sharp blade when slashing the loaf; it helps the bread expand properly in the oven.
If you prefer a crustier loaf, try placing a pan of water in the oven while baking.
Finally, let your bread cool completely on a wire rack before slicing; it’ll enhance the flavor and texture immensely!
Enjoy!