Today I have made my latest fav. bread:
Kellerbier Brot with apricots.
Personally I would have it with Roquefort, but a salty butter will do too.
- The beer I used is a trade with St. Georgen Bräu in Bavarian Buttenheim.
- The flour is a canadian Manitoba flour, grinded at the KunstMühle in München.
- The salt is a sea salt from a trade with southern France.
Please write me a message/mail if you like to trade for one of them!
Picture is from our roadtrip in Allgäu in August. Beer Bread baking out of the car at some german rastplatz.