SLOVENIA
Beer bread is associated with northern Europe, but this Slovenian bread is delicious, homely flavours that make it unforgettable. A traditional favourite.
We made it with wholewheat flour, it can also be made with white wheat flour and wholewheat flour combined.
- 900 g whole wheat flour
- 350 ml beer
- 200 ml milk
- 80 g butter
- 50 g sourdough
- 3 tbsp honey
- 40 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.
Indigenous Ingredients
Slovenia version, photo courtesy Slovenia Tourism
Beer
Butter
Honey
Milk
Wheat