Beer Bread for Berlin

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.


ElmlidBeer Bread for Berlin

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