Black beer bread (bread maker)

[Dachnitsa]

Thank you, Stеrn .. I didn’t sprinkle the bread, but wiped it all over with water .. very carefully .. And wrapped it in a towel overnight.
Very tasty .. I'm happy .. As for the caraway, I'll take into account .. Although, I bought it in a Pakistani store, it's already some kind of rickety-small))) And vigorous .. I'll go now buy a mortar, I lick my lips for a long time ... and a reason.

Dachnitsa.. Next time I generally want to try kvass with kvass .. I bought kvass - not a carbonated drink, but, it says: natural with malt ... So, I think to try it .. So .. the degree is not important here, I think it is important wort ..

And a question in the subject .. Some liquid blanks for making beer are being sold here .. I was spinning and twirling, I didn't understand anything .. Can it be used for bread, I'm curious ..

[Summer resident]

Summer resident , I have never held non-alcoholic beer in my hands or in my mouth.
Who knows if it can be used.

vika20 , and you read what is included in this extract. If malt is present, "must be taken"!

This is not a recipe, but a fairy tale! (y) The daughter came from the street and asked: “did you go to the bakery for bread? It smells so delicious!” The smell is incomparable: real bread. And the taste !!! : wow: When kneading, I also added two tablespoons of flour, ordinary large spoons. I didn't add coffee, cocoa. I usually add malt, this time it was not. Probably, that's why the dough turned out to be watery. First the "Dough" mode. Has risen high, and the roof is flat. Then the "baking" mode. Such a handsome man turned out! The crust is crispy (it was immediately cut off and devoured from four sides). The crumb is soft and not dense. Thank you!

[Black beer bread.]

Black beer bread.

Good day. I tried the recipe for beer bread…. I report.
The very preparation for baking was carried out through a stump-deck: either the son bought the wrong tea (elite, and even with an admixture of green) - I had to run to the store myself, then the scales began to mow, then they sprinkled flour on the freshly washed floor, then beer it was foaming like crazy and didn’t want to be measured, then the tea turned out to be too light, I had to replace some of the water with tea leaves, then, opening a new packet of cocoa, I puffed with this cocoa so that I had to wash .... in general, the mood was worse than ever. Usually in this mood I don't cook anything, I can even ruin the eggs. As a result, having filled up everything in the order recommended by my stove (yeast below) and putting the mold in the stove, I remembered that I had not replaced the spatula with rye. She glanced at the table and with horror saw both shoulder blades lying lonely on the table ... I didn't put the spatula on at all! So I wanted to kick myself in the head! After standing and reflecting on the fate of the dough - to throw it away or still take a chance, in the end I decided to put a spatula and try to knead (the beer still ended, and again it was beyond my strength to go to the store). Tucking in the spatula, I sadly stated that I had mixed everything that was possible. I looked at the instructions and saw that the temperature equalization time was 60 minutes. With a wave of her hand and saying "yes, don't give a damn," I went to put the kitchen in order (everything was like after the pogrom). The mood was so disgusting that for once I wanted to cry ... 2 minutes before baking, I opened the oven to throw whole coriander seeds, and saw some kind of lumpy loaf of not distinct color. I thought that my mood was nowhere to fall. Aha! Right now! At the end of baking, I took the form out of the oven and tried to shake out the loaf .... it was not so! He didn't want to get out of there .... my son came and with a snide grin blurted out "Crack?" My son shifted from foot to foot, I frantically shook my uniform, knocked on the bottom ... .. in short, this action lasted 15-20 minutes.Suddenly, he all the same fell out of the form with a bang banging on the board. She looked menacingly at her son, they say, don't even say anything. He chuckled and pushed out of the kitchen. She looked longingly at the bread ... two thoughts flashed: 1. "But he has risen decently." 2. "maybe the truth at least will turn out crackers" ... .. In general, I left the bread to cool and left the kitchen. An hour later (as a rule, our bread does not remain alone for more than 15 minutes), I still trudged to the kitchen to watch the result. Sonny also crawled, I really wanted to admire how I would try to cut a crouton. The top of the bread turned out to be surprisingly soft, cut the bread in half ... I stand and stare blankly at the crumb .... she glanced at her son, he looked puzzled at me, then at the bread ... the bread turned out to be just wonderful! The crumb is moderately dense (slightly denser than white), beautiful rye color, the crust is not thick, fried. Having pinched off a piece I sent it into my mouth ... ... for another 20 minutes we stood with our sons, pinched it off and ate warm bread and talked: "Mmmm?", "Mmmmm !!!!!", "Mmmmm !!!!!!!". When they woke up, half of the bread was gone. My sonny quietly grunted and said, “Did you bake it for my grandfather?” I gasped and sent the child to his grandfather with bread (to the next doorway). I scratched the back of my head and understood. That there is no photograph and there will not be - there was only one hump on the table. Grandfather checked out the bread! And he is so fussy with us that it is very difficult to please him! Thanks a lot for this recipe !!! Delicious bread!
She took wheat flour - Malinovskaya bakery, rye - peeled bakery Tsesna. Yeast - five cooks. Beer - Miller dark pasteurized. Coffee - nescafe gold. Cocoa - five chefs. Dry mashed potatoes - extra.
Program - rye bread.

Survived Unsubscribe. Non-alcoholic beer also works great.

Good morning to all bakers. I am still a very young user - my Kenwood 450 has been living in the house since December 31, but the whole family has already appreciated the charm of homemade bread. Thank you very much Dentist for the recipe - the bread turned out to be fabulous! Baked on the "Basic" program, 750 g loaf, medium crust. In the process of kneading, I added 30 g of kefir (I did it not on water, but on Kefir "Prostokvashino" 3.2% fat). There was no dark beer, I added a light one (I still opened a can for boiled pork in beer) "Stella Artois". Instead of instant coffee - one more tsp. cocoa. The gingerbread man turned out to be even, rose perfectly, baked well, the structure is finely porous. I didn’t have time to take a picture - I was running away on duty, and I hadn’t had a single bread for a day! Once again, MANY THANKS! The recipe is a miracle.

By the way, in my instructions for LG in beer bread there is just non-alcoholic beer ... And yet, can anyone bake this bread in Elechka, share your experience in stages. Thank you in advance. And another question. I have both malt and agram (dry sourdough), but I don’t dare to use them ... Maybe I’ll start tsp. that and that and compare ???

Two attempts are somehow not very good, (other recipes), Trying, unsubscribe by execution. We stir it up with kvass wort, next with beer!

Hello! Yesterday I tried to bake this bread - my husband and dad really liked it, they said that we would bake again. But still, it was not without problems
I loaded all the products into x / n according to the recipe - only the beer was light and I did not have mashed potatoes. I put it on the "French bread" mode, the kneading began - I added a little flour, a beautiful bun was formed. I calmed down and went to put the child to bed. When the stove squeaked that it was possible to pull out the stirrer, I opened it and saw this


I was stunned and upset - I have never had anything like this in my short baking activity. In general, I took out a mixer, with a wet hand somehow leveled the dough and sent it back to the oven. the dough has risen to only half the height of the HP bucket here:


But when I cut it - everything was fine inside - a good porous and VERY TASTY crumb.


What did I do wrong? Why is my dough so thin? I didn't expel gases from beer. I watched the kolobok - it was good and beautiful!

And for the recipe - thank you - we liked it.

I recommend that you familiarize yourself with the properties of wheat and rye flour, and see in our recipes on the forum what koloboks made from rye flour can be.

Rye flour bread should not be under the roof of the bucket - it is rye flour.

Your bread looks quite normal

[Admin]

Admin, the fact is that I have already baked bread with rye flour - "Darnitsky" from fugaska - it rose well - not under the roof of the HP, of course, but still ... And in the photo at the beginning of the topic and the author of the recipe has bread higher than mine. So I got worried, maybe something is wrong. But I liked the bread - I will bake it again, try it with a different brand of flour.

Great bread !!! True, instead of water, I added kefir. Very tasty, the most delicious of those that I have baked so far, it has risen well, the crust is even, the crumb is baked well. The husband even ate 2 slices, although he doesn't like black bread very much and said: "Enough experimenting, only this kind of bread." I will definitely bake some more.

The bread is very fragrant. I took tea with orange peel. I really liked and my husband too, but he said that he had some kind of chocolate flavor. Maybe my quality cocoa contributed to this?

Tell me somebody, PEOPLE !!!
What can replace dry mashed potatoes (flakes). Is it possible to use ready-made puree, or is there another alternative

Damn it just wrong in the morning. They ate mashed potatoes, and the husband drank beer at night. I sent him for beer, but they don't sell ready-made puree there, there were no cereals in the store.

Tell me somebody, PEOPLE !!!
What can replace dry mashed potatoes (flakes). Is it possible with ready-made puree, or is there another alternative

Uhvatka, I think that you can replace dry mashed potatoes with ready-made or potatoes. cooked in a uniform. Just reduce the amount of liquid a little, since there is a lot of it in the potatoes, and follow the bun. Good luck!

[Dentist]

Thank you Dentist for a good recipe and everyone for additions and comments! I baked this bread. Didn't put cocoa, coffee, potato flakes. Added prunes, coriander. The liquid consisted of sour milk, tea leaves and dark beer. During kneading, I added two tablespoons of flour, wheat. Knead on "Dumplings". After kneading, she took out the dough and rolled it into a roll, let it stand, taking out the spatula, for 1 hour 30 minutes. Then for baking for 1 hour. The bread turned out to be very fragrant, it is cut almost without crumbs. The roof, however, turned out to be slightly torn, maybe it is necessary to allow the distance to be longer?

today I baked beer bread according to the author's recipe, replaced the water with cheese milk, everything else was strictly according to the recipe, added 3 tbsp during kneading. l. flour, this is what happened:



THANKS FOR THE RECIPE !!!!

Thanks for the recipe! The bread is soft and elastic. The taste is good, coffee and cocoa are not felt. I added 2 scoops of balsamic vinegar and a tea bag tea leaves. In short, in spite of the recipe - with the world on a string, naked shirt - everything worked out very well!

[lenchikflor]

Thanks for the recipe! The bread is soft and elastic. The taste is good, coffee and cocoa are not felt. I added 2 scoops of balsamic vinegar and a tea bag tea leaves. In short, in spite of the recipe - with the world on a string, naked shirt - everything worked out very well!

lenchikflor , this is no longer the author's version of bread, but your bread recipe !!!!!

I suggest you arrange the recipe for this bread as an independent recipe, a separate topic, it will turn out very well!

And to the author of this recipe, press the THANKS button, may your gratitude to the author remain forever

I always thank this !!! And on the occasion of the recipe, so what is it the author's ?? It was just here that it was recommended to add vinegar, I have a lot of it, but blacker than balsamic, I poured it in, and I read some prochainki somewhere in bread

but blacker than balsamic, she poured it in, and read the charms somewhere in the bread

Here, this is the beauty of my author's recipe, that balsamic vinegar is blacker, I read about tea leaves ...and applied all this in bread - but there is no such recipe for bread with tea leaves and black vinegar on the forum, and maybe someone will make bread according to your ideas, for example, I liked this idea very much!

I ask for a recipe in the studio

I was also tempted by the recipe, I was already falling asleep, the kneading began
the problem with potato flakes is easy to solve: they are the main component of instant potatoes, you just need to choose potato flakes, milk powder and salt with a minimum of any harmful additives in my mashed potatoes

Or you can replace "potato flakes" with homemade mashed potatoes, boiled potatoes, even boiled in their skins, even boiled potatoes in the evening (if there is no time)
There is always boiled potatoes at home, you can boil a few extra potatoes, put them in the refrigerator for several days in a bag, or doused with potato broth, or you can put potatoes with broth in a container and put in the freezer, then defrost them in the dough!

Read about potatoes in bread dough here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71959.0

no potatoes for a long time only left for soup

the bread turned out to be simply wonderful after baking there was a faint smell of chocolate and vanilla, it quickly disappeared. now neither cocoa nor coffee smells. but I will put less coriander. put half a spoon, but there is a bitterness
thank you very much

I also baked black beer bread without spices. Thanks for the recipe. Now I think. it will take root in my menu. We eat black bread occasionally. It tastes like it did with sourdough.

[Dentist]

And I'm with a report! The recipe is awesome! The bread is great! Both beautiful and tasty
Flour was added with rye, about 3 tbsp. l.
DentistThank you so much for the recipe!

Today I baked this bread again, only instead of cocoa I took 1 tsp. hot chocolate. What happened. Do not know yet. I want it to be black ... Now I'm at work, I will soon find out what happened

[ewwa]

Good day!
Already as a week and I became the owner of HP. And since I prefer dark bread, I decided to try to bake one. The main requirement for the recipe was the availability of ingredients and a minimum of preparatory work. The cultivation of starter cultures, various long-term steaming, etc. were swept aside immediately. Not because I am Lazy, because I am a Novice Baker.
Searching the Forum I came across your recipe. The result exceeded all my expectations. I baked 5 loaves in 5 days. The result always delights my loved ones, and my breasts bulge out with pride. And the main thing is that the recipe perfectly matches my HP - I loaded everything into the bowl, closed the lid, waited, got BREAD !!! After the start, nothing more was added.
By recommendation ewwa at first I wanted to replace 75 ml of water with kefir, and then I decided to just pour more beer and add yogurt.
At home we prepare 1 liter of yogurt on the basis of "Activia Classic" every day, so 2 tbsp. spoons can be easily donated. I take beer "Bila nich" Chernigovskoe.
In my HP (Delfa, an analogue of Alaska) I turn on the modes:
- Menu "3" - "Whole grain bread"
- Crust color - "Medium"
- Bread size - "900"
I don't post the photo, because the bread always (5 times out of 5) turned out exactly the same as in the photo in the title of the topic. Only my crust is darker.
I RECOMMEND to all owners of bread machines, novice bakers, as well as simply lovers of rye bread - you will definitely not be disappointed!

P.S. And I would recommend the Dentist recipe for HP manufacturers to print in brochures that come with bread makers.

[Dentist]

Dentist, THANKS for the wonderful bread recipe. I put a lot of black bread recipes in my bookmarks, but when I want to bake black bread, then I don’t want to go to the experiment. Interesting composition and the BREAD itself is EXCELLENT Who else doubts the choice - try it - you will not regret it. It just takes 10 minutes to bookmark. Everything in the recipe is verified and water and flour

In the evening I put this bread again. This time with fresh yeast, with mashed potatoes and warmed beer. The result shocked me


Never before have my black bread climbed so high

Thank you very much for the recipe! We also decided to stay on it! Bread is like in childhood with grandmother in the village!
My corrections: I didn't add potatoes (cereals), the beer was non-alcoholic. Since you only need 200 ml, and bottles of 500, then you need to put 300 somewhere))
For this reason, non-alcoholic, but malt-based and chose. I wanted to ask if it can be replaced with kvass? And is it worth it?
There is no “rye bread” program and did, as I read in the comments, knead, left it to stand for 1.5 hours and bake for an hour. I could not resist waiting an hour in the sump and took it out earlier)) - I really wanted to!
Has anyone tried to cook on the "French roll" mode? And in the "whole grain" mode I am confused by warming up. Tell me how heating can affect this recipe?
And another question) And what gives the bread its dark color: tea leaves, beer, coffee or cocoa?
Here's how it turned out

[Frenzy]

The color is given by all the coloring substances listed in the recipe - dark beer, strong tea leaves, instant coffee, cocoa

Frenzy, your recipe and cooking technology are different from the author's, this is a different bread! Let's post it on the forum according to all the rules on your behalf and according to your recipe and you will have one more bread in your profile - YOUR BREADS!

Good) As you say)) Tomorrow I will do it, and now thanks again to the author!

and now thanks again to the author!

Great recipe! I baked bread in a bread maker. Only instead of water I added 4% fermented baked milk (75 ml). Yes, I had to add flour to a beautiful kolobok (about 3 tablespoons and it turned out). The dough was quite dense, I was even afraid that after baking it would lie like a brick at the bottom of the mold. Nothing like this ! I just baked it in the basic mode (white bread) - I have it 3h25min (for 1kg with a crust). The dough went like a tank - hard, but sure. And it rose perfectly to the top of the basket! The crust was smeared with vegetable oil, and on top with beer. The crust is thin and crispy, and the inside is soft, fluffy crumb - just great! I will only add a little more sugar (2 tablespoons) - but this is a matter of everyone's taste. Voted for the recipe. I advise everyone - try it!

Thanks for the wonderful recipe. I put everything strictly according to the recipe, it turned out to be a beautiful, delicate, very tasty bread! The roof cracked a little, but it turned out very "culturally". The photo is already only half, barely had time to take a picture.

And I have this bread, as it were, "on duty" If you suddenly want rye bread, I put it on. I already know the recipe by heart. Now I have it, today we bought a specially dark beer.
And the day before yesterday I had to put on a light set It turned out great too, not even a piece left

I want to bake, but the question is? Has anyone counted the ingredients in grams, not ml?

I want to bake, but the question is? Has anyone counted the ingredients in grams, not ml?

Amount of main ingredients in one measuring cup and spoon https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0

Thank you! I downloaded it for my memory.

Today I decided to experiment: I baked this bread with sourdough. It turned out to be tall for a rye, but I was afraid. It's worth getting cold. Maybe today we will try.

Baked bread, delicious. I did it in grams. Wheat flour 300g, rye 195, 2 tablespoons did not add. There was no dry mashed potato, I added grated boiled potatoes. Everything else is strictly according to the recipe, although the coffee is natural. Basic mode 1 kg and dark crust.

added grated boiled potatoes

I also mainly grate boiled potatoes.

Today I baked this bread, but with minor changes in the recipe: instead of coffee, instant chicory was added, instead of cocoa - carob, instead of coriander - a teaspoon of ground dill seeds and a teaspoon of lemon juice was added from myself. Yes, I didn't add any potatoes to the bread. The result is below:
🔗 🔗 🔗
Baking on the longest whole grain bread program, but I think you could have held it for another 10 minutes. Let's see what the bread will be like after it cools. However, the bread tastes delicious

Today for the third time I baked bread according to this recipe:
🔗 🔗

Before that, there were problems with baking rye (according to the recipe for a bread maker) - either the roof would collapse, then it would rise badly. This recipe amazed me by the fact that all three times wonderful-looking bread was baked.And the taste is so simple a fairy tale As they say, I strongly recommend it.