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!

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Picture is from our roadtrip in Allgäu in August. Beer Bread baking out of the car at some german rastplatz.