Anna Makl

Flavored black beer bread in a bread maker


Category: Yeast bread

















Ingredients


Wheat baking flour2 cups
Peeled rye flour1.5 cups
Water50 ml
Salt1.5 tsp.
Sugar1 tbsp. l.
Olive oil1 tbsp. l.
Yeast1.5 tsp.
Unfiltered dark beer200 ml
Rye malt2 tbsp. L. (I put it with a slide)
Panifarin1 tbsp. l.
Kefir 3.2%100 ml
Agram2 tsp
Dry mashed potatoes (flakes)1.5 tbsp. l.
Ground coriander2/3 st. l.
Caraway1/3 Art. l.

Cooking method


  • Cup 230 ml
  • Baked in the main mode (I have Hitachi) for 3 hours and 50 minutes. The dough has risen well, the bread is completely baked.



Note


Yesterday I baked black beer bread, slightly changing the recipe. Who tried it - five to ten years ago bread called "Fragrant" was sold - the taste is identical!
Delicious !! Flavored black beer bread in a bread maker
Today I will try to add a tablespoon of Bavarian mustard there, I will share my impressions.

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nelli
I have been baking this bread for half a year now, the most favorite of black bread. Yummy.
KEKSIK

Please clarify the weight of the loaf, which one to display. And how is the mustard bread? Thank you
star4000
Super bread, I liked it so much, even the function of "Borodino bread" is not needed, I baked on "Basic baking (1)" 3h.20m. The lid didn’t fall, it just burst a little, it’s my own fault, it gave shape with wet hands when I stood in the proofer! I took a photo, but alas, too many KB did not fit. Next time! THANKS FOR THE RECIPE!
Tosha
Quote: star4000

Super bread, I liked it so much, even the function of "Borodino bread" is not needed, I baked on "Basic baking (1)" 3h.20m. The lid didn’t fall, it just burst a little, it’s my own fault, it gave shape with wet hands when I stood in the proofer! I took a photo, but alas, too many KB did not fit. For the next time! THANKS FOR THE RECIPE!
We have the same stoves. Tell me the weight of flour in grams, please. And then yesterday I baked by measuring with cups - it turned out 600g in total! I had to top up kefir to 200 ml and a little more water. The roof came out like a ridge!
star4000
Hello TOSHA!
Wheat flour -300g.
Peeled rye -225gr.
When kneading, I add a little wheat so that the bun is formed, and not smeared along the bottom.

I bake for 1500g, the bread is always high and dense.

Unfiltered dark beer - 280 ml.
kefir 3.2% - 150 ml.
cold water - 50 ml.
salt -2 tsp
sugar - 1.5 tbsp. l.
olive oil -1.5 tbsp. l.
Wheat baking flour - 400g
Peeled rye flour - 300g
Rye malt - 3 tbsp l. (I put liquid kvass wort, they sell it in any grocery)
Dry mashed potatoes (flakes) - 2 tbsp. l.
Ground coriander - 2 tsp
Cumin - 1/3 tbsp. l. (I don't lie, I don't like it)
Yeast 2 tsp

The dough should be as round as possible!
This is our family's favorite bread!

I have a question: Do you have flour when kneading does not spread out with large batches? I have it all the time!

Tosha
Thank you!
And I spit in flour. I'm blowing away.
LaRuNa
Good day everyone. Good people, tell me, but if there is neither panifarin nor agram, this bread will turn out ???
Stern
It will work out. Only not so high will be.

And here THIS it will definitely work out.

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