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Home Story Index Recipe Exchange Bappir (Beer Bread)
Bappir (Beer Bread)
Issue September 2007

Bappir (Beer Bread):

Presumably, beer started with a loaf of something similar...

Ingredients:

  • 3.0 lbs. (1.4 kg) Weyermann rauchmalz (smoked malt)
  • 1.0 lb. (0.45 kg) unbleached (wheat) flour
  • 1.25 lbs. (0.57 kg) honey

Step by Step:

Grind barley malt into flour. Combine dry ingredients in a large mixing bowl. Fold in honey. Slowly add water and knead dough until it is roughly the consistency of cookie dough. Form dough into large, flat loaves about one inch (2.5 cm) thick. Bake at 350 °F (176 °C) on a pizza stone until outside browns. Remove from oven and let cool. Cut cooled bread into "logs" about 1.5 inches (3.8 cm) thick (think biscotti). Rebake at 350 °F (176 °C) until bread just hardens. Let cool overnight.

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