Big Drop Citra IPA Bread Recipe

How to make Big Drop Citra IPA Bread Recipe


  • 5g dry yeast
  • 330g Paradiso Citra IPA
  • 170g water
  • 400g oat flour
  • 300g wheat flour
  • 2 tsp salt
  • 50g chopped sunflower seeds
  • 50g chopped pumpkin seeds
  • 50g honey
  • 50g olive oil


  1. Mix Citra IPA and water to 37°C. Mix the yeast & liquid in a big bowl
  2. Mix in the flour and the salt, then mix in the chopped seeds
  3. Mix in the honey and the olive oil. The dough should be quite sticky
  4. Let the dough rise for one hour in room temperature under a cloth
  5. Cover tight and leave the dough in the fridge overnight
  6. Pour out the dough on a table with flour and knead the dough lightly for two minutes into a ball. The dough should be slightly sticky
  7. Put a cloth over the dough and let it rest in room temperature for two hours
  8. Put on the oven at 230°C and heat up a cast iron pot with a lid in the oven
  9. Put some flour in the bottom of the pot, then put the dough in the pot and bake in the oven for 30 minutes with the lid on
  10. Take of the lid and let the bread bake another 25-30 minutes in the oven
  11. Take the bread out of the cast iron pot and let it cool down on a grid