Beer bread

Preparation with the Sunny Rub Grilling Bread Baking Mix

1. Remove the sachets with dry baking yeast and the rub and set them aside. Place the rub in a small bowl. Add 3 tablespoons of beer, stir and set aside.
2. Place the remaining baking mix with the dry baking yeast in a bowl, add 450 ml of beer (see water level in the can) and knead the dough with your hand, food processor or Thermomix for about 3 minutes.
3. Cover the dough in the bowl and let it rest at room temperature (approx. 24 °C) for about 30 - 60 minutes.
4. Briefly knead the dough on a well-floured surface and shape it into the desired loaf.
5. Since the dough is a bit sticky, we recommend flouring your hands and the work surface well when shaping the grilling bread and forming it quickly.
6. Let it rest for another 30 - 60 minutes, covered, at room temperature. Preheat the oven (top/bottom heat) or grill to 230 °C.
7. Stir the rub to a creamy (spreadable) consistency. Brush the grilling bread or baguettes with the rub (alternatively with lukewarm water).
8. Oven: Place the grilling bread on a baking sheet lined with parchment paper and bake at 230°C for 10 minutes, then reduce to 190 °C and bake for another 15 minutes.

Remove the finished bread from the baking sheet, rack, or pot and let it cool for 10 minutes.