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Bread "Beer impromptu"

Bread "Beer impromptu"

Category: Sourdough bread
Bread Beer Impromptu

Ingredients

Rye sourdough 300g.
Rye flour 40g.
Wheat flour 310g.
Beer p / t 160g.
Honey 1 tbsp. l.
Fine salt 1.5 tsp.
Rust oil 2 tbsp. l.
Raisins 40g.
Ground black pepper 0.25 tsp
Spice mix 0.25 tsp

Cooking method

  • Add to the bucket:
  • - Active rye sourdough (1: 1), sifted: rye flour, wheat flour on it, then beer with honey and salt dissolved in it;
  • - During kneading, at the signal, add pepper, raisins and a mixture of spices (which are for fish or meat, etc.), and then after a couple of minutes of kneading after spices, add 2 tbsp. l. sunflower oil.
  • - The "French" mode was used: 22min. equalization of temperatures, 22 min. kneading (after 6 min. kneading - signal about adding spices), rise 2 hours. (kneading for 45 minutes and 70 minutes), before baking, if you need to continue lifting, you can turn off the HP several times for 10-12 minutes. (since memory is 15 minutes), then the baking itself is 1 hour 20 minutes. (before baking, grease the top with 2 ml of beer).
  • The actual output of the finished product is 771g.
  • The taste is excellent!

The dish is designed for

771g.

Time for preparing:

4.5 hours

Cooking program:

French or any other.

Note

Incision:
🔗

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