KenWood BM450. Wheat-rye bread with onion cube

Category: Yeast bread
KenWood BM450. Wheat-rye bread with onion cube

Ingredients

wheat flour 280 gr.
Rye flour 100 g
water 250 ml.
Any beer 30 ml.
vegetable oil 1 tbsp. l.
sugar 2 tbsp. l.
dry yeast 1 tsp
Cube ("Crumbly Onion", "Crumbling Garlic") 2 cubic meters

Cooking method

  • Pour water into the mold, add oil. We weigh EXACTLY flour, add as usual + sugar and dry yeast. Knead 2 cubes and add on top. 15 minutes after the start of the stirring (the dough should form) add the beer. We put the crust on the 3rd position (max). Remove from the mold no earlier than an hour after readiness. So the total time is 4 hours 40 minutes.

The dish is designed for

0.5KG

Time for preparing:

3 hours 40 minutes

Cooking program:

1 (standard bread)

Note

The bread turns out to be lush, the crumb color resembles "fruitful". Depending on the cube with the taste of onion or garlic, I added "Little Pepper" a couple of times - it's also not bad, but for my taste it is not so "big". Pay attention - there is no salt, as there is enough of it in cubes.

Admin

How to look at bread, especially crumb?

Have you added too much liquid to the dough?
oleg_veles
Today I will bake again, take a picture ... At the expense of the liquid ... that's how the beer appeared there. The first time I baked it, it seemed that there was not enough liquid (it turned out it did not seem), well, I splashed beer from the mug, which I was drinking at that moment - by eye, I specified the amount in subsequent times ...
oleg_veles
Here is quite fresh ... in the morning it was ready:
KenWood BM450. Wheat-rye bread with onion cube
Merri
Oleg, why should it take so long, another hour, to keep bread in the KP? Doesn't he have time to bake? The crust is very thick.
Creamy
according to my observations, any bread with beer (I experimented with Baltika №7 and Tuberg beer) only wins in taste. And the next day, the aroma, taste and aftertaste change for the better. I also noticed that 1 ml of beer is not equal to 1 ml of water, since they have different viscosity and density. You need a little more beer. And yet, beer bread is always tastier, always less "withers". and the crumb is finely porous.
oleg_veles
Quote: Merri

Oleg, why should it take so long, another hour, to keep bread in the KP? Doesn't he have time to bake? The crust is very thick.
I tried to take it out right away ... Yes, baked, but the crust is very thin, but just right. Maybe the features of the bread maker ...
81ruslan81
Hello, I have such a stove, I am looking for new recipes for it. Questions immediately:
1) the recipe is apparently for a 500 g loaf?
2) on which program is the recipe?
3) why do you indicate that "So the total time is 4 hours 40 minutes.", If you can keep minus an hour after the end of baking, it turns out 3-40, and for 1 program, for example, 1 kg on the most fried crust 3-30 the recipe book is written.
Merri
Quote: oleg_veles

I tried to take it out right away ... Yes, baked, but the crust is very thin, but just right. Maybe the features of the bread maker ...

... or a baker's taste! If you like it, then - to your health!
Alёna
good day
I tried it as an experiment, but without the onion cube, I liked the structure and appearance of the bread.
a question for experienced bakers, and if you add more beer? tk the taste was not felt at all, or m. b. was the beer "not right" (took Holsten)? m. b. do you need to take the dark?

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