Soundwave IPA Wheat/Rye Crusty Boule

Put your flour (500g) together into a mixing bowl and add the dried yeast.

Then add the bottle of Soundwave IPA. Slowly mix together and add water (20ml), then begin to knead the dough on a lightly floured surface for about 5/10 mins.

Place dough back in to the bowl, cover and allow the dough to rest for about 20mins. Knead dough again for about 5/10 mins and then mould into any shape you desire.

Place onto a non stick baking tray, cover with a damp tea towel in a warm place (top of the oven) for approx 30/45 mins until the dough has doubled in size.

Uncover, cut in desired pattern to top of the dough and bake on the bottom shelf of a preheated oven 230c/450f/gas mark 8 for approximately 45/50 mins.

Baked loaf should sound hollow when tapped underneath.


  • 500g Flour (70% Wheat / 30% Rye)
  • 1 Sachet (7g) fast action dried yeast
  • 2 Teaspoons of salt
  • 1 330ml Bottle of Soundwave IPA
  • 20ml Water

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