TOM and Henry Herbert, better known as the Fabulous Baker Brothers are creating a new range - Beer Bread.


Here are a few of their recipes for you to try at home.

  • Read the full story HERE.



(Makes one loaf)


  • 130g strong white flour
  • 30g malted wheat flour
  • 130ml of warmwater
  • 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


Weigh together all of your ingredients, except for the walnuts and malted barley, and mix together into a dough. Knead your dough and add in the walnuts at the end, then leave to rest for one hour.

Knock 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).

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

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

Gently 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.

Add 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.

Bake for 25 minutes.



(Makes 1 loaf)


  • 300g wholemeal spelt flour
  • 230g buttermilk
  • 50g tinned pineapple, chopped
  • 50ml pineapple juice
  • 30g malted barley, plus an extra pinch for the top
  • 30ml Stella Artois
  • 3tsp baking powder
  • 1tsp sea salt


PREHEAT your oven and baking stone (or sheet) to 210C.

Place all of your ingredients, except for the pineapple juice and beer, into a bowl and mix together. A mixer is ideal for this, but the mixture can also be combined by hand.

Mix until you have fully combined the ingredients into wet dough.

Once fully combined, place into a round tin – or shape it into a round yourself – cut a deep cross across the top, and sprinkle a pinch of malted barley on top.

Pop into the oven and bake for 35 minutes.

While the bread is baking, reduce the pineapple juice and beer in a pan until it has a thick and sticky consistency.

Remove your baked bread from the oven, and paint your pineapple juice onto the top while the loaf is still hot.



(Makes one loaf)


  • 280g strong white flour
  • 2 beaten eggs (keep a little back for glazing the rolls)
  • 60g sugar
  • 60ml milk
  • 60g unsalted butter
  • 20g fresh yeast (or 10g dried yeast dissolved into the milk)
  • Zest of 1 large orange
  • 10g finely chopped fresh coriander
  • 2tsp sea salt
  • Small pinch of ground nutmeg and ground cloves


COMBINE your flour, egg, sugar, yeast, nutmeg and ground cloves, salt and milk together until you have a dough.

Once your dough has a nice smooth consistency, work the butter – at room temperature – into the dough, kneading well until fully combined.

Once your butter is incorporated, add the orange zest and chopped coriander until it is evenly mixed into your dough.

Cover the dough and put in a fridge for 24 hours to strengthen and develop a great flavour.

Portion your dough into six even-sized balls, shape them round and place into a small tray which has been lined with baking paper.

Cover and leave to rise for four to six hours at a room temperature, until they’ve doubled in size.

Preheat your oven to 210C.

Once risen, brush the dough with the remaining beaten egg. This will give your loaf a beautiful shine.

Bake for 30 minutes until your loaf is golden.