Belgian wheat bread (oven)

Category: Yeast bread
Kitchen: Belgian
Belgian wheat bread (oven)

Ingredients

Light beer 150g.
Fresh yeast 5d *
Egg 1 PC. (53g.)
Salt 1h l.
Honey 20g.
Olive oil (I have unrefined vegetable oil) 30g.
Sugar 1h l.
Wheat flour 400g.

Cooking method

  • Grind yeast with sugar. Leave on for 10 minutes.
  • Mix beer with honey, egg, butter, yeast.
  • Add flour and salt. Knead in a combine with knives for 6 minutes at low speed, 6 minutes at high speed. The dough is elastic, smooth, does not stick to hands.
  • Place the dough on a floured table. Crumple from edge to center, form a ball. Sprinkle with flour. Put in a container slightly oiled. Cover with a bag and leave to double in size. I have 2 hours.
  • Then knead the dough. No additional flour is required. Form a loaf. Place in proofing basket, seam up. If not using the basket, then put on baking paper. Leave until doubled. I have 2 hours.
  • Heat the oven with a baking sheet to 250C.
  • Take out the baking sheet. Gently turn the piece from the basket onto a baking sheet.
  • Bake for 15 minutes at 250C, 20 minutes at 20C, 15 minutes at 180C.
  • Cool on a wire rack.
  • Belgian wheat bread (oven)
  • I'm like a mother with many children - all your children I love all the bread. But, as usual, the last one, the most beloved. Wonderful bread turned out !!! There was an awesome aroma when baking !!!! Delicious with lacy crumb !!!!!! Recommend!!

Note

* This amount of yeast I got due to an error with the transfer from dry yeast to live, In this regard, I had to increase the proofing time. However, the result pleased me. Next time I'll put the same amount. If you want to halve the proving time, increase the amount of yeast to 10g.

The recipe is taken from here with my changes.

IRR
Mistletoe, looked at the bread on the link, I will bake yours. It is much more Belgian, IMHO.
Gasha
Quote: IRR

It is much more Belgian, IMHO.

I support the previous speaker !!!
IRR
Quote: Gasha

I support the previous speaker !!!
said (a) head of the transport department and sat right in the podium
Vitalinka
Mistletoe , wonderful bread! Can you knead it in HP?
Omela
Girls, thanks!

Quote: Vitalinka

Can you knead it in HP?
Vitalinka , I think you can. Current, I would count the flour downward, because the size of the bread turned out to be huge! And yeast would also increase.
Vitalinka
Thank you !
Twist
Omela, baked your bread. It turned out amazing! The aroma during baking was such that I had to fight off those thirsty to try.
I could not take a picture - my husband quietly "pinched" while still cooling.
Thank you very much
Omela
Quote: Twist

The aroma during baking was such that I had to fight off those thirsty to try.
Twist , Belgian wheat bread (oven) Nuuuuuu, and what did I say !!!! Smells amazing !!! Glad you liked it!!! Hello to my husband!

Quote: Twist

I could not take a picture - my husband quietly "pinched" while still cooling.
Why, they would have taken a picture - there would have been material evidence!
Twist
Omela, I was ashamed to expose such pictures. Khlebushek definitely entered the menu, I will bake it and send "material evidence".
Omela
Let's wait!
Twist
Omela, Hello! We didn't have to wait long. This time I baked in the form of two bars - one for the mother-in-law. The photo shows the results.

🔗
Omela
Twist , superr bars turned out !!! Was the mother-in-law satisfied?
Twist
Omela, I'm taking it early tomorrow morning. I have not yet treated her with my own bread from the oven, only from HP. Let's see the reaction. I'll return to the city, I'll write. Thanks again for the cool and simple recipe.
InnaMouse
If there is someone who knows how to count for a bread machine and in what mode to bake it (preferably a detailed description of the cycle), I would try.And I would be very grateful.
Omela
InnaMouse , try on the main mode or the longest one.

You can recalculate by reducing the amount of liquid. But at the same time, be sure to keep an eye on the kolobok. Add flour (beer) if necessary:

Light beer 100g.
Fresh yeast 10g.
Egg 1pc. (53g.)
Salt 0.75 h. l.
Honey 15g.
Olive oil (I have unrefined vegetable oil) 20g.
Sugar 0.75 h. l.
Wheat flour 300g.

And your HP has what is the volume of the bucket and the maximum weight of bread ??? Because if it is large, for example, 1.5 kg, then there is no need to recount.
InnaMouse
I have a maximum bread for 1kg. Confused by the amount of liquid. Usually I use 280-380 ml of liquid (depending on which recipe) and up to 500-550 g of flour. And then, probably with 300g of flour and this amount of liquid, 700g of bread will come out? And how much dry yeast then?
Admin
Quote: InnaMouse

I have a maximum bread for 1kg. Confused by the amount of liquid. Usually I use 280-380 ml of liquid (depending on which recipe) and up to 500-550 g of flour. And then, probably with 300g of flour and this amount of liquid, 700g of bread will come out? And how much dry yeast then?

With 300 grams of flour you get about 450-500 grams of finished bread

And if ABOUT this is calculated according to the recipe
liquid:
beer 100 + egg about 50 ml. + honey 15-20 ml. + oil 20 ml. - total about 190-200 ml. liquids.
300 grams of flour requires about 200-210 ml. water - everything is normal!
The missing amount to the kolobok can be added with beer (water)

Dry yeast is enough 1 tsp.
InnaMouse
Thank you! I will try.
Omela
InnaMouse , I said that for HP it is necessary to recalculate, because the bread is greatly increased in size. Make a smaller version first, and then decide whether you need to decrease it or not. Good luck!
Lelishe
Thanks for the recipe
It turned out delicious

Only for some reason I got a very thick crust
Made in proportion to 300 g of flour

The temperature was first set to 250, the bread began to brown very quickly. Reduced to 200, towards the end to 180.

can you somehow fight this?

Belgian wheat bread (oven)
Omela
Lelishe what a handsome man !!!!!

Quote: Lelishe

Only for some reason I got a very thick crust
I can assume that you (we like you ???) dried it out. All ovens are different. Do you have a thermometer for the oven to be sure exactly what it holds ??? If not, then only by experience. Next time, try to start baking at 220C, then lower to 200C and 180C. The total baking time should not exceed 40-50 minutes.

You can also bake with steam and sprinkle it with plenty of water before baking.

I have 2 mini ovens. And the one that is small is more powerful and fries stronger than the big one. On a small cake I have a cake at 180C and 20-25 minutes, and on a large one at 200C, or even 220C and 30-40 minutes.

Good luck!
Lelishe
Yes, we are on you :-)
Next time I will try to lower the temperature (there is no thermometer yet) as you advise

About baking with steam
I read this option:
a thick-walled frying pan at the bottom of the oven, at the same time, when you put bread, a glass of boiling water in it.

Girls who tried this option? What does he give? What is the difference in bread?
Omela
There are many options for baking with steam ... I don't remember where this was discussed with us. I do this - put a bowl of water and start heating the oven. Girls also put a wet terry towel (they are specially allocated for this purpose) in a bowl. Steam gives a softer and thinner crust. But steam is not shown to all breads. As a rule, the author in the recipe indicates baked goods with or without steam. Again, the first 15 minutes with steam is usually sufficient, and then remove the bowl. Although sometimes, I bake the whole cycle with steam.
vial
And we had dinner with a Belgian today
Belgian wheat bread (oven)
The bread is delicious, aromatic .....
Omela
vial , handsome !!!! And how to taste ?? And the cutter ??
vial
Omela The taste is amazing, with milk flew away with a bang !!!!! Thank you!!!
But the cut in the photo did not work (for some reason, everything is yellow),
Belgian wheat bread (oven)
and now it's already dumb, why take a picture
We ate half, half went to my mother-in-law
Omela
vial , great cut !! Glad that I liked the bread !!
Crochet
Ksyu, don't think that I'm kidding, but here:

Egg-1pc. (53g.)

Here we mean the weight with wshell or without?
Omela
Kroshik, weight without shell. It is possible both more and less, the current then the dough will need to be adjusted.
Crochet
Quote: Omela

You can do more and less
Yeah, schaz, I'm louhhI will cut off the excess, the missing sewing ... but I will make it weigh exactly 53 grams ...

Ksyu understood, thanks ...

echeva
tell me. how much dry yeast should I take. if I bake with HP?
Omela
Evgeniya, dry instant should be taken 3.5g.
Mirabel
Oksana, thanks for the recipe!
The bread is wonderful!
just Belgian, beer only if ... There is no such delicious bread here! At least I have never tasted something like this here.
Omela
Mirabel, I'm glad I liked the bread. And the name is from the author's recipe.
lappl1
Mistletochka, I am grateful to you for the bread! We liked it very, very, very much! I made bread in a 300 g bar. flour, since there is bread in my mini ovena for a greater amount of flour rests on the roof. And for me it became very rosy in 15 minutes. So it turned out well, very tanned. But I saved it from a thick crust and further darkening by turning off the upper shadows. Next time I will do the temperature less, otherwise the feeling does not leave me that my Belgian can be much better (although much better?).
In general, the deliciousness is such that the two of us almost diminished this loaf in a day. And the smell, the smell !!! No words!
Thank you, Omelochka! Your recipes are a miracle!
And this is my loaf (I still haven't learned to take pictures, but as I took a picture, I show it):

Belgian wheat bread (oven)

Belgian wheat bread (oven)

P.S. Mistletoe, I did not strain the bread in the basket, because I don’t have such an animal yet, and I haven’t found anything suitable for this purpose. Tell me, is it very critical for the result, if you put it not in a basket, but just on a baking sheet?
Omela
Ludmila, what a handsome man! And you can't take your eyes off the crumb!

Quote: lappl1
is it very critical for the result if you put it not in a basket, but just on a baking sheet?
In this case, no, since the dough is quite dense and does not spread much during proofing.
lappl1
OmelThank you, your praise is worth a lot! Yes, I am like that chicken and egg, now I am running around with my crumbs - they seem to be working out for me! And now I'm all so proud of it!
And yes, I liked very much how the bar behaved during proofing - it increased in size, but did not spread!
Thank you, Ksyusha, once again!
Omela
Quote: lappl1
I'm so proud of it now!
SvetaI
Omela, happy New Year! Finally, a long vacation came and there was an opportunity to work out the bookmarks. The Belgian has been teasing me for a long time, and finally it was his turn.
It turned out very tasty, the aroma is really awesome! True, he was capricious - he did not rise well at the preliminary proofing, I thought everything - I will not stretch him. But nothing, in a basket I put him in the oven with the light on and a bowl of boiling water - he liked it there. When baking, I tried to turn into a black man, I had to wrap him in a silicone mat and bake like that. But the result justified all the efforts.
Belgian wheat bread (oven)
Belgian wheat bread (oven)
Omela
Sveta, gorgeous bread turned out !!! This one cannot, will not like it !!!
Barberry38
Baked. Delightful bread !!!!! Thanks for the recipe !!!!
Anchatko
Thank you very much for the recipe. The bread is incredibly tasty and beautiful.
vatruska
Omela, and you have honey and sugar together?
eye
vatruskawhile the hostess is not on the forum, I will explain: sugar - to activate yeast, honey - into beer, as with a fairy tale)

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