BLUE WINDOW | Food Travels in the Alps | Kmecki Kruth (farm bread)


Beer bread is associated with northern Europe, but this Slovenian bread is delicious, with homely flavours that make it unforgettable. A traditional favourite.

  • 900 g wholewheat flour
  • 350 ml beer
  • 200 ml milk
  • 80 g butter
  • 50 g sourdough
  • 3 tbsp honey
  • 40 g yeast

Warm the beer, add yeast and honey, leave for 15 minutes. Warm the milk, add butter and leave to melt. Sieve flour into a large bowl, putting the leftover germ into the milk. Pour the yeast-beer and germ-milk liquids into the flour. Add sourdough, form into a loose dough, knead on a clean work surface for 15 minutes. Leave to rise for an hour, de-gas, leave for a further hour. Divide the dough into two equal pieces, shape into rounds or place in loaf tins and leave to rise, about 90 minutes. Bake for an hour in a 190°C oven.