Damper Beer Bread – Pain Australien Rapide

250 gr flour 
2 tsp baking powder
½ tsp salt
30 gr butter
13 cl lager or amber beer


80 gr of grated cheese (Comté, Gruyère, etc.)
5 or 6 chive stalks  
3 or 4 sprigs of parsley  
3 or 4 sprigs of coriander  
Fleur de sel

I used 200 gr of T 55 wheat flour and 50 g of small spelled flour. But you can only use wheat flour
or other herbs of your choice
Leaf the herbs and finely chop them.
Preheat the oven to 190 ° C.
Combine flour, baking powder, and salt. Add the butter cut into small pieces. Crush with your fingertips until you get a sandy mixture.
Add the herbs and cheese. Stir in the beer. Mix then knead 1 to 2 minutes so that the dough is homogeneous.
Put the baking sheet in the oven to preheat it.
Roll out the dough in a round shape of about 18 cm. Or less if you prefer less flatbread. Sprinkle lightly with fleur de sel.
Flour the handle of a long wooden spoon a little and press it into the dough, horizontally, to the end, for 8 parts. Difficult to explain clearly…
Place on the preheated plate, possibly on a sheet of baking paper. Put in the oven and cook for 30 to 35 minutes. Adjust the baking time to the thickness of the bread.

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