Wheat-rye bread on beer in a bread maker

Category: Yeast bread
Wheat-rye bread on beer in a bread maker

Ingredients

Saf-moment yeast 1.5 tsp.
wheat flour 430 gr.
peeled rye flour 100gr
salt 1.5 tsp.
sugar 1.5 tbsp. l.
beer (took light alcoholic) 110 ml.
water 220 ml.
cocoa powder 1.5 tsp.
oil (took sunflower raff.) 1.5 tbsp. l.

Cooking method

  • My first bread with rye flour. It turned out great. Has risen under the very cover, ruddy, airy, fragrant !!! I put a dark crust. Good bread to everyone!Wheat-rye bread on beer in a bread maker

The dish is designed for

900 g

Time for preparing:

3 hours 50 minutes

Cooking program:

French

Admin

The description is beautiful, but where is the bread itself to look at in profile and in full face? I'd like to see!
Dimich71
alas, did not have time to take a picture. there were just guests
Admin
Quote: Dimich71

alas, did not have time to take a picture. there were just guests

There is a good rule on our site "first for the forum - then for myself"!Wheat-rye bread on beer in a bread maker
This means that we drive away the thirsty and impatient from fresh bread, a new dish, we make a photo session for posting on the forum, and only then we allow everyone to taste the prepared, and especially fresh bread! Wheat-rye bread on beer in a bread maker
We are waiting ... it is possible against the background of the family and especially the guests! 🔗
Dimich71
Thanks for the tip, I will take into account for the future ... just the second bread is on the way, however, guests are also on the way
VishenkaSV
I have a question. Is there a smell or taste of beer in the bread? : girl_red: I have long wanted to bake bread with beer, but the smell of beer confuses.
Admin
Quote: VishenkaSV

I have a question. Is there a smell or taste of beer in the bread? : girl_red: I have long wanted to bake bread with beer, but the smell of beer confuses.

To find out, you need to bake the bread yourself with beer
The smell can be felt if you have a particular sensitivity to beer. For example, I do not smell beer, after heat treatment the alcohol evaporates from the dough, only malt remains, which is part of beer, especially dark (black), for which beer is actually used in bread
VishenkaSV
I will definitely bake it. We must try this bread too. What if you like it
Mark_trim
Hello colleague baker!

And what kind of beer was used? Bottled is mainly water-alcohol-flavors. In short, lemonade with alcohol. Some "live" must be tried. And another question. The other day Darnitsky made a recipe for fugaska. It turned out not bad, but, an infection, it crumbles strongly. What about you? And what kind of flour (wheat and rye) did you use?
Dimich71
I used unfiltered beer, in the trail. try again with dark beer. Regarding crumbling, crumbling, of course, but I would not say that much. He took Belarusian flour, bakery. Something like this.
Admin
Quote: Dimich71

I used unfiltered beer, in the trail. try again with dark beer.

If you don't mind the money, try to buy a black porter, it has malt and hops and good beer
Dimich71
Thank you ! So I will
Merri
Dimich71, and I am somewhat confused by the presence of cocoa in bread. I wonder what is his role?
Dimich71
The taste did not affect the cocoa at all. I added purely for color.
Kamch
Good day! I am new here. Here's a baked one based on this recipe. I did not bother looking for rye flour, it is not in all stores, and I just baked wheat, but with beer :) I counted the recipe for my stove, under 700g. And he didn't add cocoa. It turned out great! Rose well, baked, soft and tasty! Great and simple recipe! Thank you!

Z. Y.I wanted to show, to show off the result - after all, my second bread! - but did not understand how to upload a photo ...
Admin
Quote: Kamch


Z. Y. I wanted to show, to show off the result - after all, my second bread! - but did not understand how to upload a photo ...

Well, share your bread, your joy with everyone, post your AUTHOR'S recipe that differs from this recipe, a photo, listen to reviews, have conversations about your bread - it's so nice!

How to insert a photo into your message
Kasanko
Thank you very much for the recipe, I took light beer, instead of cocoa I put rye malt. the dough was kneaded by a bread maker, the oven was baked after kneading and proving in a brand new proofing basket (like Mistletoe - the object of my recent envy), it turned out to be a huge boulevard with such pretty identical dirochki, very tasty
Dimich71
Glad you like my recipe!
Medeja
Thank you very much for the recipe! Great bread turned out. Delicious, beautiful, with a slight hop smell. I took a dark beer, stood open in the refrigerator for a couple of days. The beer was exactly 330 ml, so the water was also replaced with beer. I will definitely do more.
monblana
Tell me which scoop should be used - for rye or wheat flour?
Admin
Quote: monblana

Tell me which scoop should be used - for rye or wheat flour?

Anyone! The quality of dough kneading and the quality of finished bread does not depend on the type of scapula
Florida
I baked bread according to your recipe. instead of cocoa, I put 1.5 tsp of rye malt. Beer used light live unfiltered. fresh bread the next day was very tasty and after 2-3 days it somehow dried out, lost its taste and aroma, began to crumble strongly., there was some kind of aftertaste, storage, as always, in a birchbark bread box and a linen towel. Usually my bread lives for a week and more practically without changing its properties.
Lorik
Quote: Florida

I baked bread according to your recipe. instead of cocoa, I put 1.5 tsp of rye malt. Beer used light live unfiltered. fresh bread the next day was very tasty and after 2-3 days it somehow dried out, lost its taste and aroma, began to crumble strongly., there was some kind of aftertaste, storage, as always, in a birchbark bread box and a linen towel. Usually my bread lives for a week and more practically without changing its properties.
I want to try baking and hope that we will eat it earlier than 2 days!

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