Pentonville Trub-Thumper Bread

Since I did the Bread Angels course wayyyyyy back in September I have been baking bread like a crazy person.  I’m now baking once a month to sell at the brewery open days, taking around 20 loaves and lots of jars of home-made beer mustard.  You can check the Hammerton Brewery blog to see when the open days are – always the last weekend of the month – except December when the date can vary because of the festive season…  I’m not there in March (on holiday) but I’ll be back in April with a vengeance!


I’ve been so busy with Silver Screen Suppers and my forthcoming Columbo cookbook, I thought about binning this blog, as there never seems to be time to update it.  But I’ve decided to keep it going, if nothing else, as a repository (good word) for recipes.  I’m a terrible note scribbler and my flat is full of a million bits of paper with sums and scribbled facts about how I have modified and tweaked recipes….


I always think I’ll write them up neatly in a nice notebook but I never do…  They then disappear under a mountain of other bits and pieces of paper and I can never find them when I need them.  So, I shall try and pop back here now and then to record how I made stuff, so I can refer back.


And, in the meantime, if any of the recipes suit you, dear reader whoever you are,  wherever you are, be my guest in using them as you wish!


I recently spent an amazing day at Panary with Paul Merry,  learning a LOT about bread, and about how to make bread with beer barm in particular – right up my street.  Mr Rathbone was kind enough to trot up to the brewery to get me some, neither of us knowing really what to ask for.  He returned with TRUB.  Which is similar to barm, but comes from the bottom of the fermentation tanks rather than the top.


Some brewers call this stuff trub, my nephew just refers to it as spent yeast, so this might be what to ask for if you get friendly with a local brewery.

Adventures in bread-making with spent yeast from the brewery began!


My first bread made using TRUB was such a lovely loaf!  Well two loaves in fact.


I was AMAZED that no other raising agent was used in the making of this bread and it turned out brilliantly.  It was a very sturdy bread.  The boyfriend proclaimed it to be one of his favourites so far (and he is the main recipient of all my many experiments, so this is saying something!)  Here’s  how I made it…

I mixed 250g fresh trub with 150g plain flour, covered the bowl with a shower cap and left it on my counter overnight.

Next day I mixed the above with 680g plain flour, 2 teaspoons salt, 2 teaspoons honey and 2 tablespoons of olive oil (lovely olive oil sent to me by my chum Greg of Recipes for Rebels, all the way from Greece).  I added water to make a soft dough (I’m going to make this again to tweak the recipe and will measure the water next time).  I covered the bowl and left to rise for 3 hours.  I then did a “stretch and fold” for a few minutes and divided the dough into two.  I made each into a boule and placed into floured bannetons.  The dough was an unusual texture – a bit like play-doh so I wasn’t holding out much hope…

IMG_3396I left these to rise in my earring cupboard (I love predictive text – that should read “proofing cupboard” rather than earring cupboard!) for about 2 hours.

I then baked the loaves in my huge Le Creuset casserole dish.  The dough was too big to go in the usual casserole dishes I use.  I can get two of these in my oven at a time, but had to do these bigger loaves one at a time, giving my oven and the dish time to heat back up in between.

I baked using my usual timeframe of 220 degrees C for 20 minutes, 205 for 10,  then 12 with the lid off at the same temperature.  Result?  Amazing bread.  Mr R’s first comment when he had a slice,  toasted: “That’s a wholesome bread”.  He followed that up by saying “It’s very bready bread”.  Indeed it is.  I was SO CHUFFED that the trub made such a lovely loaf, no other raising agent required – amazing.


Jane Wyatt’s Beer Bread

My movie star cooking blog Silver Screen Suppers was ten years old yesterday.  Crikey!  I did a post about my top 50 film star recipes, and this was one.  I had no idea how easy it would be to make bread with beer.  No mucking around with yeast, wondering if your water is warm enough to activate it, or too hot and will KILL IT.  With beer, the beer does all the work.  Magic.

I soooooooo recommend trying this.  First time I made beer bread, I made it with Hammerton’s Islington:

Jane Wyatt's Beer Bread with Hammerton's Islington

Second time with Hammerton’s Pentonville.

Jane Wyatt's Beer Bread with Hammerton's Pentonville

Next time around, I’m going to try it with Life On Mars I think…

Life on Mars

Thanks Jane!  I love your bread recipe…

Jane Wyatt

Jane Wyatt’s Beer Bread

(Makes 1 loaf)

¼ cup butter

3 cups self-raising flour

2 tablespoons sugar

1 can beer*

Melt butter in preheated 325 degrees (160 degrees C) oven.  Mix together remaining ingredients; pat into a greased loaf pan.  Drizzle melted butter over bread dough.  Bake at same temperature 1 hour.

* I used one 330ml bottle of Hammerton beer and 1 and1/2 tablespoons water.  I baked my bread at 140 C as I have a fan oven.

Pentonville Pickled Shallots

When I saw a recipe for Stout Beer Pickled Onions my mind immediately thought of Hammerton’s Pentonville, which is a super delicious Oyster Stout.


As someone who eats pickles on an almost daily basis, I get through a lot of pickled onions, so I always have a jar on the go.  I decided to rustle up a batch of these, using some shallots that were knocking around the place.  They are really good!  It’s an unusual flavour, but I like it.  Next time I think I would go the more traditional route of salting some pickling onions and leaving them overnight, then rinsing them, rather than using the shallots un-pre-salted.  But the stout and vinegar pickling brine itself, is damn good!


The recipe I based mine on is here: Stout Beer Pickled Onions at One Tomato, Two Tomato and I might try this with one of the Hammerton pale ales next time.  I slightly varied the amount of stout to vinegar, as I didn’t want to use just part of a bottle, and I was making a big batch of pickles, but everything else was more or less the same as Tammy Kimbler’s recipe.  Here’s my version.

850g shallots or pickling onions

3 bottles Hammerton’s Pentonville Oyster Stout (330ml each)

740ml white vinegar

3 tablespoons sea salt

3 tablespoons sugar

3 tablespoons mustard seeds

3 tablespoons coriander seeds

3 teaspoons juniper berries

Bring vinegar and beer to the boil, add remaining ingredients and stir to dissolve sugar and salt.  Remove from the heat and add shallots.  Let sit for a while until cooled down then pack into sterilized jam jars with the spices.

Tammy recommends storing in the fridge for a month or more.  I think maybe if the onions / shallots went through the salting and rinsing process first, they would last longer?  I need to ask a pickle expert about that one!