Author: Darryl Alder

For years, I’ve longed to recreate the artisan Sourdough Malted Beer Bread I enjoyed in Germany. Its dark, rich color and hint of rye, enhanced overnight, made it irresistible – even our landlady’s warnings about hot bread couldn’t deter us! Memories of slathering butter on a still-warm loaf are vivid. While the King Arthur Flour Sourdough Beer Bread recipe sparked my interest, I faced a challenge: I needed to substitute both the dark beer and the malted wheat flakes. Drawing inspiration from Spruce Eats (root beer for dark beer) and a bit of ingenuity (Whoppers milled with whole wheat and rye), I think I’ve created a winner, albeit with a rather unique name!