Bread with beer Bier Brot

Category: Special bread
Kitchen: german
Bread with beer Bier Brot

Ingredients

dough:
active starter (starter culture) 50g
Rye flour 125g
beer 125ml
dough:
dough all
beer 320ml
wheat flour 1 (2) grade 300g
Rye flour 200g
salt 10g
honey 1 tbsp. l.
lard (or butter) 10g

Cooking method

  • Amazing fragrant bread with a crispy crust and airy crumb with large pores. Beer should be taken "live" - ​​not filtered, not pasteurized. Mix the dough and leave at room temperature to ferment for 12-14 hours. Add all other ingredients to the dough and knead the dough. The dough turns out to be quite sticky, so work with wet hands. Put the dough in a greased bowl for 2-2.5 hours, remove and fold in half after 30 and 60 minutes. Divide into 2 loaves. Roll each loaf in rye flour, shaping at the same time, and put on baking paper, cover with foil and leave to rise at room temperature for 1 hour. Then put it in the refrigerator or put it in a room with T = 5-8 * C for 12-18 hours. Take out the blanks and let them warm up for 45-60 minutes, preheat the oven to 250 * C and put a container with boiling water inside. Make cuts and drop onto a heated stone or baking sheet. Bake for 5-8 minutes, reduce T to 200 * C and bake for another 20-25 minutes.

Note

For those in a hurry, when kneading the dough, add 5g of dry yeast and keep it in the refrigerator for 4-6 hours.

ang-kay
Linadoc, beautiful bread! And I had this only without oil Light beer bread
Linadoc
Angela, yes, similar recipes, only in my rye flour 55%. Therefore, it is necessary to keep in the refrigerator for a long time. Well, all the same, beer makes great bread!
Pavla
Is the beer dark or light?
Anatolyevna
Lina, what kind of leaven are you making? I liked the recipe, but no sourdough
Linadoc
Quote: Pavla
Is the beer dark or light?
It doesn't matter, the main thing is living. But on light it comes out better.

Quote: Anatolyevna
Lina, what kind of leaven are you making? I liked the recipe, but no sourdough
I have a fresh "eternal", but any is suitable. Naya has a section on leavening.
Kras-Vlas
Lina, how much beer and when (where)?
Linadoc
Quote: Kras-Vlas
and how much beer and when (where)?
OlgaSurprisingly, I just noticed that the beer is not marked anywhere in the recipe! I don't understand how this happened ?! It is no longer possible to fix it, so I write here:

dough: active starter 50g, rye flour 125g, beer 125ml.
Dough: whole dough, beer 320ml, rye flour 200g, wheat flour 1s (2s) 300g, salt 10g, lard 10g, honey 1st. l.
Kras-Vlas
Thank you, Lina! Now you can try it!
Viki
Fixed. Take the job.
Linadoc
Vika, Thank you ! And that is somehow strange: bread on beer, but without beer.

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