Beer bread (bread maker)

Beer bread (bread maker)

Category: Yeast bread

Ingredients
Olive oil	1 tbsp. l. (even a little more)
Strong tea leaves	75 ml (for one sachet)
Kefir	75 ml
Dark beer (Lviv porter)	200 ml
Rye flour	260 g
Wheat flour	300 g
Sugar	1.5 tbsp. l.
Salt	1.5 tsp
Coffee	2 tsp
Dry yeast	1.5 tsp

Cooking method

• I laid it in this order, the mode with the initial heating (rye or with bran), the average size (although the output turned out to be 870 g).

Note

I report - the bread turned out to be very tasty! indeed, an explosive mixture of ingredients, but the result is excellent! I could not even resist and cut off a piece from the hot bread.
beer with coffee gives both color and even bitterness (slightly) - very tasty.
only I slightly changed the composition (some products were not at hand).
next time I will still buy potato flakes and I think I will replace sugar with honey ... we will experiment
the bread is wonderful!

Tera Photos

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Finally, finally, we got rye flour bread !!!
As always, I trusted the recipe from fugaska.
The first two unsuccessful attempts to make rye bread according to the standard recipe with the instructions for the HP led to a very sad result. I even thought that everything - I will never see a beautiful rye. But here it is - a miracle!
I did everything in the same way as in the recipe. I controlled the kneading - because from experience I knew that miracles happen with rye flour, and the dough turns out to be thin. And so it happened - I added three tablespoons of flour. The climb is excellent and the result is a wonderful result. See the photo.
Thanks fugaska.
By the way, I never found the original recipe with potato flakes.

Thanks a lot for the recipe. It turned out delicious and aromatic.
I just didn't add coffee. And the rest of the ingredients went off with a bang.

This was my first experience in making rye bread and it turned out to be successful!
Thanks again and good luck!

Another cutaway photo

Finally, rye flour appeared in my supermarket. I searched the entire forum and decided to stop at this recipe, since I haven't found malt, etc. I was surprised to find that in my hp there is no separate program for rye, and it is offered to bake it on the main one. It's scary to look at the batch, I could not resist and added more liquid. The result is a very beautiful bread, but raw inside. I cut it into crackers - and into the oven. But they came out just amazing - flew away instantly and the family demanded an immediate repetition! The second time, I immediately made a correction for the wind with liquid and after the end of the program I put it on baking again, for about half an hour. Now it turned out fine!

Launched bread for this recipe.
Fresh kefir, beer - dark Porter of Siebert's collection.
We finished the rest with pleasure, appreciating the "traditional recipe, original taste" of the English classics. Classic German wheat from the same collection turned out to be no worse and with a truly original taste. So we think we have appeased rye flour by adding dark beer, and we have bypassed the wheat flour, won't it be offended? !!!
The gingerbread man turned out excellent, nothing had to be added.
Mode 3 - Whole Grain Bread, medium size, as advised.

The bread was successful the first time with this recipe!
In the medium mode, the weight of the cooled down is exactly 900 g.
Baked perfectly and evenly, without dampness. Thanks for the recipe. Stop for rye flour, it is not easy to catch.

I baked it yesterday! Oh, what a delicious bread! Just something with something) And what a crust, but crumb!
Thank you very much just for such a delicious recipe!

I bake this bread often, it always works, but here
The mother-in-law came to visit, decided to bake her with herself, she did beauty, sprinkled with seeds on top and the result
Probably, everyone had this, you want the best, you try and it turns out "brick"

I also decided to bake bread on beer, but it was like this: putting the bucket on an electronic scale, as usual, I put yeast, sugar, salt there and began to sift wheat flour, and when I had sifted almost a whole second sieve from Tupeway, I saw that the scales were mine "giknulis", namely, systematically counting the weight back 2 grams. How much did I weigh there? riddle! I was upset because of the scales, I think: well, and figs with him with a helleb, what will I do without scales I spilled rye about 1/3 of what I had time to pour wheat, poured butter and 300 ml of dark beer, no coffee and more I did not put anything from the disorder. I put it in the way, looked at the bun, seemingly normal. I closed it and decided, come what may. Moreover, I was so distressed about the breakdown of the scales of my relatives that my son was at dinner. listening to my cries: "What will be there by eye, if the recipe does not work sometimes." not knowing what to do this is absolutely impossible, he reached out and opened the oven in the baking stage. I immediately yelled, but the deed was done, I had to wait and that's what happened

Except for the slightly sideways roof, for the first time it turned out with rye flour so high and with a convex roof a loaf. And the taste is stunned. I don't know what it looks like, neither Darnitsky nor wheat, much tastier. And at the scales, as it turned out a little later, the battery simply died. It is a pity that it will hardly be possible to repeat

Try other recipes
] https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=4745.0 [url]

If you have a Panasonic 255, try my recipe, it has been tested many times, it turns out all the time, sometimes it’s true, the roof bursts on the side, but it’s delicious!
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7811.0

[feel the rye dough]

Help solve the problem
I put everything according to the recipe (Wheat flour - Kiev Mlyn, Rye - either Kiev Mlyn or Lugansk) I don't put coffee (dumb)
I baked rye bread both times. The first time I put a knife for rye bread - the bread is not completely mixed, although it has risen to about half of the mold. The second time it turned out not bread, but something terrible (did not rise at all, does not have a normal form)
The first time the beer was Paulainer Salvador, the second time the Lviv porter.
What am I doing wrong?
Thanks in advance for your help

You are doing everything right!

It's just not enough to put everything exactly according to the recipe.
Rye dough does not immediately lend itself to anyone. Gain experience, bake a lot of rye bread, different recipes, spoil and harass food, feed the pigeons, wash your hair until you get the result.

Learn feel the rye dough, it is special.

For me personally, it is easier to bake rye bread in the oven, it is easier to keep track of the dough and pastries, there is practically no marriage.
If it's interesting to watch, see what the dough should be for baking rye bread:

Rye-wheat bread with cottage cheese from Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8183.0

Nobody forces you to bake according to this recipe, you will look at the dough and at the process itself.

In principle, you will have the same dough when baking in a bread machine in consistency.
Then the regime will consist of three programs:

Kneading on the Dough program (kneading-pause-kneading) for about 30 minutes.
Proofing in a bread maker over time until the dough doubles in volume - this may take 2-3 hours.
Bake until done.
That's it, the bread is ready!

But what I wrote concerns rye-wheat bread, with a rye flour content of over 50%.
Decide what kind of bread you need - wheat-rye or rye-wheat.

Good luck in the development of rye bread.

Great recipe! Thank you! This is the first rye bread that I got! Only there was no kefir in stock, the same amount of sour cream had to be drunk.Preheated program. The crust is super crispy, thin. From additives - caraway and coriander. Thank you!

Yesterday I baked another masterpiece from Fugaska with great pleasure. The bread is delicious. Only instead of coffee I added chicory. The first time I came out with rye bread with a beautiful roof and tastes good. thank you

Changed a little.

Strong tea leaves - 75 ml.
Water - 75 ml.
Dark beer (Sanwald Weizen Dunkel) - 200 ml.
Rye flour - 260 g.
Wheat flour - 300 g.
Sugar - 1.5 tbsp. l.
Salt - 15 g.
Pressed yeast (not dry) - 7 g.
Buckwheat flour - about 0.5 tbsp. l.

Cooking method:
Mix water, tea leaves, yeast, sugar. Pour in beer, sift wheat and rye flour on top. Pour salt on the flour. Put on the first batch in a bread maker for 10 minutes. Add buckwheat flour depending on the concentration of the dough. After kneading, run a wooden stick along the walls to remove the adhering pieces of dough. Stop the bread maker. Set again to normal mode with the "dark crust" option. After the last kneading (about an hour 20 minutes before the end), remove the sticky pieces of dough from the sides, put them on the main piece. After the bread is baked, do not take it out, but keep it in a warm bread maker for an hour. Remove on paper or on a towel on the wire rack.
I did not pierce (forgot), but you can pierce ten minutes before the bread maker starts baking, that is, an hour and fifteen minutes before the end.
Buckwheat flour can be replaced with rye flour. I forgot to put the oil. Maybe it's better with him. I replaced kefir with water so that there was parva. The yeast was put down for fear that the beer would not help properly. Picked up a beer that was in the store around the corner.
It turned out very well. Beautiful shape, baked evenly.

Hello! Thanks for the recipe I baked it today, it turned out very, very tasty and aromatic. Only slightly changed the components:
sunflower oil - 1 tbsp. l.
water - 75 ml
kefir - 75 ml
dark beer (Chernogovskoe White Night) - 200 ml
rye flour - 260 gr
wheat flour - 300 gr
sugar - 1 tbsp. l. (even less)
honey - 1 tsp. with top
salt - 1.5 tsp.
cocoa - 2 tsp
yeast - 1.5 tsp

Only the crust is very baked, next time I will put a weak

Thanks fugaske for the recipe. I really like her recipes. But when baking rye bread, my roof always fell through. And in this recipe everything worked out, the bread is handsome, lovely sight. Next time I will put olive oil not 1 tbsp. l, and "even a little more", as the author of the recipe advises, my Binatosha puffed too much when the dough was kneading. Yes, I also replaced the coffee with 2 tbsp. l. malt, which was brewed with hot tea (75 ml). Well, and spices, that's how it is to be done, I can't live without them. Delicious food turned out!

Here is what a pot-bellied handsome man turned out! So she smiles: eat me !!!

And I baked this bread. Now I'm just eating it on both cheeks. OOOOO Very tasty, as I like with a little sourness.
I didn’t add coffee. When kneading a kolobok, it seemed to me that he was already taut, so the left 2 st. l. I didn't introduce flour, maybe that's why the roof sagged a little. And the rest was baked perfectly. I have Moulinex, baked on the "French bread" mode.

I will try to bake according to the recipe !!! then unsubscribe. Many in the photo have very beautiful bread.

[fugaska]

fugaska, thanks a lot, the recipe is great!
the crust is crispy at first, and then very tender, does not crumble. lovely!

🔗

Thanks, Fugaska. The bread turned out to be excellent, only I added 1 tsp. apple cider vinegar, for sourness.

[

The bread turned out to be very tasty, thanks for the recipe!
I put a little more flour, because I like the loaf to be plump:

Here is what a pot-bellied handsome man turned out! So she smiles: eat me !!!

And really handsome! I want to try a new recipe here, so your kartika encouraged me! I'll run for a beer!

The bread turned out to be very tasty, thanks for the recipe!
I put a little more flour, because I like the loaf to be plump:
What a beauty! No words!

Well, here I tried to bake.

Made small changes - added potato flakes 1.5 tbsp. l, a handful of sunflower seeds and a little caraway seeds.
The taste is excellent, we really liked it!

In my HP there is no rye mode, so I kneaded the dough in the mode, then on baking for 1 hour and did not take it out of the HP for another 40 minutes.
The dough probably had to be made softer, otherwise, unfortunately, the roof tore off
At the next baking, I will take this point into account.
Thanks for the recipe

that's what happened to me

Tell me, what kind of coffee to take? soluble can you?

Good afternoon everyone. I see this bread for everyone, but it doesn't work out for me (((((for the third time I try, it doesn't rise normally or falls off, I don't even understand what I'm doing wrong ... everything is strictly according to the recipe, the Mulinex oven, first I put for a batch of 1h 40m. then I take off the paddles and put on the Borodinsky mode 3h 15m. Maybe I'm doing something wrong? I'm new, help ... The bread turns out delicious, fragrant, but here's the look for that ... help mi ..

show the photo! possibly overstepping (reduce yeast) or liquid a lot (reduce liquid or add flour).

[fugaska]

fugaska, thanks for the recipe!
I tried it, everything worked out. Of the ingredients, I did not add coffee for lack of it. Interesting and unusual taste. And, it seems, in the future I will either make beer without beer or try another beer. I have a dark beer "Velkopopovitsky Kozel". Here it is somehow very strongly felt. And my husband and I favor not very dark beer. I'll look for a softer beer. Or I'll try the ale.
And so - great. And it rose, and does not crumble, and the humidity is just right.

Thanks a lot for the recipe. The bread is delicious. Even docha, when she didn't eat rye bread, she eats this bread with pleasure. Only I get it very low, so it should be? Or am I doing something wrong?

Good day to all! After analyzing several sites and preparing theoretically, I added my own adjustments and got this Miracle Bread! Rye, with beer and malt, rye - 460 gr., Wheat - 160 gr., Raisins, seeds, honey, vanilla, etc. It turned out to be very harmonious - with branded rye sourness and sweetness from honey and raisins. In general, the taste is awesome. Tomorrow I will bake the same again - my friends asked for barbecue in nature. Breadmaker - the most budgetary - Bomann. It is a pity that she has no spatulas for rye ... Otherwise, there would be no hole at the bottom.
All fragrant and tasty breads!