Wheat-rye bread with mustard seeds and beer (bread maker)

Wheat-rye bread with mustard seeds and beer (bread maker)

Category: Yeast bread

Ingredients
Dry yeast	1 tsp
Wheat flour	300 g
Rye flour	75 g
Salt	1 tsp
Sugar	1.5 tsp
Powdered milk or cream	1 tbsp. l
Mustard seeds	2 tbsp. l
Olive (or vegetable) oil	1 tbsp. l
Beer	180 ml

Cooking method

• Add liquid and dry components according to the instructions for your HP.
  
• Salt, sugar in different corners of the container.
  
• Set Main mode, size M, light crust (medium is also possible).
  
• 
  
• Based on a recipe from Jenny Schapter's book "The Bread Maker".
  

Time for preparing:

4 hours

Cooking program:

Main

Note

Light beer for a delicate taste. Dark beer is for a rich one. Open the beer at least an hour before use to allow gases to escape
In the original recipe-vegetable oil, did not find one, added olive.

The bread is tasty, satisfying, the crumb is dense, the taste of the beer is not perceptible, the grains of mustard rolled pleasantly in the mouth
I took light beer, the roof of the bread exploded, I forgot to release the gas from the beer.

Here is a large photo of the crumb - mustard seeds are visible:

Thanks for the recipe !!
got around, found a beer in the fridge, baked !!
only without mustard seeds, well, I liked the bread so much, the unusual taste ... the beer was dark

Yesterday I baked bread according to this recipe, but it did not work out: the bread did not increase in size at all, so it was baked with a bun. When the dough was kneaded, it was tight, is there not enough liquid in the recipe?
I don’t sin on yeast, because before this bread I baked another one on the same yeast.
Py. Sy .: although it did not work out, I liked the taste, because I will still try to bake it

TanjaSha, I did everything according to the recipe from the book)))
So she pointed out, the only thing that she did not open the beer in an hour, as the advice says, so that the gas comes out) 0 But mine rose slightly, this is a recipe for a small bun.
So, it was still necessary to gurgle beer into the bun a little

Yesterday I baked bread according to this recipe, but it did not work out: the bread did not increase in size at all, and it was baked with a bun. When the dough was kneaded, it was tight, is there not enough liquid in the recipe?

Ingredients may not be the same for all bakers
Apparently your flour was of a different quality, the heat and flour dried out, lost moisture, so your dough needed more liquid than the author of the recipe.

The author baked bread in the month of May and she lives in Tyumen, where baking conditions were different.

You do not need to be strictly guided by the author's recipe, watch the flour / liquid balance, the bun of your dough, if your dough needs more liquid, then you need to add

Thanks for the advice. I had an idea to add it, but I didn’t, I’m just starting to bake, I’m afraid to get involved in the process. I will definitely try this recipe again, because I liked the taste of the bread.

TanjaSha, don't be frightened
although I myself was afraid to make unnecessary movement, now I boldly add, subtract, move away from the recipe, etc.))) Thanks to the local aces of the site
I also like the taste and mustard grains in bread