Beer Bread with smokey flavour

I saw a Reel and wrote down the ingredients a while ago.

The recipe was sitting in my recipe basket and it waited for the right moment to be baked. Since I am mostly eating no carb, bread is very low on my shopping list. But the next 3 days, a bit of bread is welcome.

The addition of smoked BBQ seasoning was a great idea. Eating the bread with cheese or sausages will be a great combo.

Jams or Nutella are not on my menu this weekend. So I think I am save baking it.

Recipe:

250 ml beer ( I used Bavarian Helles)

1 package dry yeast

1 tsp salt

2 1/2 tbsp smoked BBQ seasoning (Spicebar "rauchige Drecksau")

420 g AP flour

Measure the beer, keep in mind that German beer has lots of foam, so wait until it has settled down).

Stir in yeast, spice and salt to dissolve completely. Then add the flour and make a dough. Just bring it together to form a ball.

Rest for 4 hours in the kitchen at room temp. Every hour wet your hands and fold it over.

Preheat the oven 240 C, drop to 220 C and get the bread in ( cut a cross on the top with a razor blade). Pour some warm water in the oven to create some steam. Bake for 30 min.

Knock on the bottom of the bread. When it sounds hollow, it is done.

Just FYI: the bread tastes great, but neither spicy nor smokey. You can eat it with Nutella!