Bread with a pint (in it!)

And with TV’s Fabulous Baker Brothers, aka Tom and Henry Herbert on your side, there’s little chance of anything going wrong.

The brothers, who bake at the family-run Hobbs House Bakery in Chipping Sodbury in the Cotswolds, are experienced in pretty much every area of baking; what they don’t know about the humble loaf is probably not worth knowing. But they faced a new challenge when they embarked on a project with brewer AB InBev, to create an exclusive range of ‘Beer Bread’ - and here they share one of their gorgeous recipes.

APPLE, WALNUT, BARLEY AND MALTED WHEAT SEEDED LOAF

(Makes 1 loaf)

Ingredients

130g strong white flour

30g malted wheat flour

130ml of warm water

50g of sourdough starter

30g dried apple

15g malted barley

5g jumbo oats

5g sunflower seeds

5g millet seeds

5g poppy seeds

5g sea salt

5g fresh yeast (or half that for dried yeast dissolved into the water)

30g walnuts

Method

lWeigh together all of your ingredients, except for the walnuts and malted barley, and mix together into a dough.

lKnead your dough and add in the walnuts at the end, then leave to rest for one hour.

lKnock back your dough before shaping as a bloomer, and roll in coarsely milled malted barley (which can be “milled” with the end of a rolling pin in a heavy bowl or in a pestle and mortar).

lLeave to rise for one hour, upside down in a proving basket or bowl.

lPre-heat your oven and baking stone (or heavy metal tray) to 220C.

lGently turn your risen dough out onto the stone or tray and cut a deep line into the side of it with a sharp knife (also known as a long eyelash slash). This will give your loaf a beautiful shape when baked.

lAdd some splashes of water to a tray in the oven underneath your loaf, to create steam, which will help to develop a lovely crust to your bread.

lBake for 25 minutes.

lThe Fabulous Baker Brothers have partnered with AB InBev to create an exclusive range of Beer Breads, celebrating the varied natural ingredients used in both beer and bread.