Black beer bread (bread maker)

Black beer bread (bread maker)

Category: Yeast bread

Kitchen: Danish

Ingredients
Wheat flour	2 cups (cup - 230 ml)
Rye flour	1.5 cups (added when mixing 2 tbsp. l.)
Water	75 ml
Beer dark (the darker and more unfiltered the better)	200 ml
Tea leaves (strong, you can hot)	75 ml
Salt	1.5 tsp.
Sugar	1.5 tsp. (I took 1 tbsp. lodge.)
Vegetable oil	1 tbsp. l.
Yeast	1.5 tsp.
Instant coffee	1 tsp
Cocoa	1 tsp
Powdered milk	2 tbsp. l.
Dry mashed potatoes (flakes)	1-2 tbsp. l. (I put 1.5 tbsp. l.)
Ground coriander (cumin)	1 tbsp. l.

Cooking method

• Place everything in the bread maker in the order recommended in the instructions for the oven. After the first kneading, you may need to add a little flour, if the dough is thin. It depends on the type and quality of the beer.

Cooking program:

Mode - rye bread.

Note

Found a recipe in the internet. There was a selection of recipes. The author was not indicated, which is a pity, because this recipe is his author's work. I tried to bake it and it turned out to be excellent black bread (namely black). I hasten to share with everyone.
The recipe is spooky in its composition, but the bread is delicious.

Similar recipes

Wheat-rye beer bread "Danish" (bread maker) (yana09)

Aromatic beer bread with kefir sourdough (Alexandra)

Slovak beer bread (Natali06)

I am somehow internally not ready for coffee and cocoa ... Why. if you replace with malt and agram or extra-r? I have already experimented with the rest of the ingredients, with beer, tea, I even somehow added ayran instead of buttermilk to black bread, and potato flakes will definitely give it softness (tested on wheat). We need to experiment ...

I also use coffee when baking and it does not spoil the taste of bread at all. it only adds color. But one malt will add flavor, but the color seems to me not quite. I use both malt (beer) and coffee in my recipe. The bread is delicious.

I baked Borodinsky and Danish malt more than once - 3 tablespoons give the normal color of black bread. One spoonful gives a pleasant light brown. I don’t keep instant coffee at home, my stomach doesn’t respect it, chemistry ...

[Dentist]

Dentist
I tried to bake Black beer bread both structure and taste are amazing. It went well and itself light and airy, the taste of coffee or cocoa is not felt at all. The only thing is that I love sour bread, and for this I probably need sourdough. And tea, it seems to me, is better to brew with bergamot - the aroma will be additional.

And who has not tried to add ground prunes instead of coffee and cocoa? It seems to me that the color should be beautiful and the taste of rye bread will not hurt.

[Dentist]

Dentist
I tried to bake Black beer bread both structure and taste are amazing. It went well and itself light and airy, the taste of coffee or cocoa is not felt at all. The only thing is that I love sour bread, and for this I probably need sourdough. And tea, it seems to me, is better to brew with bergamot - the aroma will be additional.

murochka, I'm glad that you liked the bread. If you like more acidic, then really, you can add 1-2 boxes. sourdough, or just 1-2 beds of apple or wine vinegar.

And who has not tried to add ground prunes instead of coffee and cocoa? It seems to me that the color should be beautiful and the taste of rye bread will not hurt.

I personally did not try to add prunes, but why not experiment (I must have prunes in my refrigerator somewhere, we will try).

[Dentist]

Dentist
I tried adding prunes anyway. In your recipe, I replaced coffee and cocoa with 10 pieces of prunes and spices ground in a blender, put 1 tbsp. a spoonful of ground coriander and 1 tbsp. a spoonful of ground cumin. Happened ! The color turned out to be almost the same, only a little brighter, and the taste of bread resembles that of Riga. But my husband respects such bread very much.
Unfortunately, I did not have time to photograph him. But when I bake it, I will definitely demonstrate what happened.
Dentist Thank you very much for the recipe, I really like it for its simplicity, beauty and taste.

so my hands have reached the beer bread. while I was controlling the bun (I had to add another 40 grams of flour) so I sniffed beer !!!
I don’t know yet what will happen at the exit, but so far the handsome bun is running around.

I tried to bake Black Beer Bread, it tastes good.
But he got it half-baked. What is the problem?

I can assume a lot of liquid. in general, pure rye bread is very picky. if you look, I posted my recipe on the first page, there is kefir instead of water. so I took a thick kefir, 3.2% fat. my bread baked excellently, although this is rare. try fatty kefir or less liquid.

Fugaska, please tell me how many ml is in your glass?

I have a 450 ml glass (500 under the knife), but I always measure flour on the scales
look on the first page, somewhere in the middle, on April 27, I posted my recipe.
by the way, there is a conversion from ml to grams, look here: https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=671.0
Please note that in order to correctly measure the flour in a measuring glass, it (glass) must be shaken several times! sift the flour only after you measure it (it is better to go straight into the bucket) - the sifted flour takes up a larger volume, and if you tamp it, the effect naturally disappears.

: DFinally, from the third time I got the most beautiful bread. The taste is amazing. As you advised Fugaska instead of water added kefir 3.2%, took the beer Lvivske porter and added 1 tbsp. l. sourdough, and everything else is as in the Dentist recipe.
Fugaska, please tell me if you can use beer that has already been opened or you need to buy fresh.

Fugaska, please tell me if you can use beer that has already been opened or you need to buy fresh.

I am not Fugaska, but I have used the previously opened beer twice. As a result, there is no difference!

to be honest, I wanted to use the open one, but it stood for so long (a week for sure) that my husband said that it had already deteriorated and poured it out ... this was the only time - he drank all the rest at once

[Dentist]

Dentist, thanks for the recipe !!!
The bread is wonderful! I only added 2 tables. tablespoons of dry sourdough.

I often use open beer for bread. Sometimes, when I bake custard, I even boil the beer and pour it hot into the flour.
At least I have beer for taste, not for fermentation.

Hello Dentist! I want to inform you that I baked Black Beer Bread last night. And today there is no trace left. Too bad the proportions for a medium loaf. It would be better for a big one.
The bread is very, very tasty. But, of course, there is a lot of liquid. And even more so in our humid climate. I always take more flour, otherwise - failure. Probably, next time I will try on the advice of girls instead of water yogurt. And a couple of tablespoons of apple cider vinegar for sourness. But the taste, structure of the bread is at the highest level. Tomorrow I will do it again for the weekend. Thank you very much for the delicious bread!

And here is our beer bread. Many thanks to the author of the recipe, for this is exactly the bread that I have been looking for for so long.

.... and here is the cut. Added dried tomatoes

You have got a beautiful bread! And I already baked with kefir instead of water and added apple cider vinegar - well, so delicious, bastard! Instead of sugar, I put 2 tbsp. l. malt. And last time I took our beer, local, non-alcoholic - something like beer kvass

Dentist, baked bread according to your Black Beer recipe. Amazingly tasty bread, my husband and I really liked it. Thank you!

baked bread according to this recipe.

olive oil - 1 tbsp. l. (even a little more)
strong tea leaves - 75 ml (per sachet)
kefir - 75 ml
dark beer (Lviv porter) - 200 ml
rye flour - 260 gr
wheat flour - 300 gr
sugar - 1.5 tbsp. l.
salt - 1.5 tsp.
coffee - 2 tsp.
yeast - 1.5 tsp.

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).
next time I will buy potato flakes and I think I will replace sugar with honey ... we will experiment
the bread is wonderful! thanks for the recipe!

When the batch started, I felt sorry for the car, I added 100 ml of beer. Question to the author, maybe this is a typo? 560 grams of flour and 350 liquid are not even visible to the eye.

Recipe can be checked liquid / flour mass = 0.7 to 0.8
corrected for the quality of flour, the amount of rye and wheat,
humidity it. etc.

The bread is really tasty. Peck for this recipe 4
once the bread is perfectly baked, it rises perfectly
from myself I will add: I put potato flakes 2 tbsp. l. I replaced coffee with cocoa (I don’t use coffee in principle), I also don’t put salt.

Thanks for the recipe !!!!

baked bread according to this recipe.
When the kneading began, I felt sorry for the car topped up with 100 ml of beer. Question to the author, maybe this is a typo? 560 grams of flour and 350 liquid are not enough even to the eye.

Recipe can be checked liquid / weight of flour = 0.7 to 0.8
corrected for the quality of flour, the amount of rye and wheat,
humidity it. etc.

The bread is really tasty. Peck for this recipe 4
once the bread is perfectly baked, it rises perfectly
from myself I will add: I put potato flakes 2 tbsp. l. I replaced coffee with cocoa (I don’t use coffee in principle), I also don’t put salt.

Thanks for the recipe !!!!

But for us, the proportions are suitable. In our instructions for Morphy Richards, the proportions are roughly the following: for 4 cups of bread flour (132 grams), usually 1.25 cups or a little more water, for rye - about one and a half cups of water for 4 cups of flour. Plus everything else. Of course, there are different proportions, but I just mean that 560 g of flour and 350 liquid is good. Apparently the humidity is taking its toll. I am very, very happy with this bread.

indeed, it’s probably a matter of humidity ... I always have such proportions, but to add SO MUCH liquid - this has not happened yet ... when I baked bread according to recipes from the instructions, it turned out to be very airy, crumbled strongly - it was possible to cut it only on the third day. there are proportions of about 300 ml of water per 450 g of flour ... and then I began to add a little flour and the bread now turns out wonderful - it does not crumble, but at the same time it is tall, beautiful and tasty

Thanks for the recipe !!
It turned out, everyone liked it! the truth was, first, kneaded dumplings, and then rye. and added 3 tsp. stackases. Everything rose and was baked well, the loaf turned out to be tall. But the crust is very hard. My little one is 10 months old. he pounded the table so merrily with a humpback, he really liked the sound. Tell me WHY?
THANK YOU!!!

Heh!
Yesterday they brought a bread maker, by this time I had already selected interesting recipes for me (I live in England, so I am interested in black bread, such that with herring !!!, because you can't find black bread right here, even in Russian stores). Well, this recipe was among others. On the advice of the formuchan, I started with a simple - French with onions - it turned out, the current is a little wet. In the morning I made the most ordinary white one (and really Uncle Sam said - the best bread is the simplest) - excellent white, even my husband was surprised. And in the evening I decided to take a chance with a black beer (the ingredients were embarrassing, but the reviews bribed). Well, okay, I think - I'll throw out one loaf, all the same, there is already white bread. The process alarmed me from the very beginning - when I poured all the ingredients into a baking dish.Instead of water, I added kefir, then I think to go for a walk like this, and I poured tomatoes from a can there (passing through a blender), instead of beer - ale (after yesterday;). And I put it on "main". When the kneading process began, I sniffed and was stunned - well, I think I will express everything. How interesting it is THIS can actually get something (before the kolobok I had to add a couple of tablespoons of flour). When IT was baked, I waited a little longer and with a trembling hand pulled out the brick to cool. The husband laughed, says that the first 10 loaves can be in a bucket. In short, we cut off a hump - sniffed it - it smells like nothing - it sour a little (like real black), and what is most surprising is the taste, I don't know what this bread is called, but it's round black. In general, I got a recipe for the most ... Huge thanks and respect to the authors and everyone who made their comments !!!

I baked this bread according to the first recipe, did not make any adjustments, relying on chance ... (whatever happens), and was unspeakably surprised when the bread in the oven began to rise (usually bread with rye flour is rather low for me). But that’s not the point ... The main thing is that my husband liked it (and he respects my "little black"). To be honest, I didn't even hope that everything would turn out so well the first time (after all, rye flour is much more capricious). And then ... it went up very cool, and the aroma is amazing (adding coriander) and baked perfectly! Three times thanks to Dentist for the kindly provided recipe !!!

Dentist! Thanks for the recipe. The bread is wonderful! I baked it today. The only changes are: instead of instant coffee (I don't keep it at home), I brewed 1 tsp with tea. natural ground coffee, added 80 ml of kefir starter culture, the total volume of liquid was 410 ml. Baking in the modes Pelmeni + Diet fast. Here's what happened.

Thanks for the recipe
replaced coffee and cocoa with chicory, color and taste

Try 2 tsp super fine coffee instead of instant coffee. Gives good color and taste.

I baked this bread one of the first in a bread maker. And then we really liked it, but I wanted to repeat it.
Made with fresh yeast (10 gr), used whole grain flour, added 1 table. a spoonful of gluten, sugar replaced with molasses. Instant coffee specially for bread bought malt-bio.
Well, how delicious!

After long wanderings and wanderings according to the recipes of the universe, I still settled on beer bread.
Only there is too much flour, a place of 300 g should be thrown 200.
And try not to add anything, no malt, no starter culture, no coffee.
And instead of 50g of rye, add 50g of buckwheat flour .... and you will see what kind of bread it is.
And for filling, beer and tea are enough ..
Well, this is my personal taste ..

And try not to add anything, no malt, no starter culture, no coffee.
And instead of 50g of rye, add 50g of buckwheat flour .... and you will see what kind of bread it is.
And for filling, beer and tea are enough ..
Well, this is my personal taste ..

Tea and malt are simply not comparable, black bread without malt is not that, it is present in the original recipe, it creates that very rye smell, but it does not say about tea ... it's another matter if it (malt) is not available.

I finally polished your recipe to my taste.
My family loved it. We have exactly the same for sale in our store.
Here is a recipe, a loaf of about 700 gr
Dark beer (the darker and more unfiltered, the better) - 200 ml.
Serum - 75 ml
Tea leaves (strong, hot) - 75 ml.
Wheat flour - 2 cups (cup - 230 ml.)
Rye flour - 1.5 cups (added when kneading 2 tbsp. boxes).
Sugar - 1.5 tsp. (I took 1 tbsp. lodge.)
Salt - 1.5 tsp.
Vegetable oil - 2 tbsp. lies.
Yeast - 1.5 tsp.
Ground coriander (cumin) - 1 tbsp lie. (I did not add)

And you can replace 50 grams of rye flour with buckwheat
Don't add coffee. it smells bad ...

Don't add coffee. it smells bad ...

It's like someone ...I happily add natural ground coffee, I pre-brew it in the same way as the tea leaves. I like both the smell and the color

Good evening everyone!! .. I'm trying to make Beer Bread. Now the process of cooking is underway, but it is embarrassing that there is no such bun as when making bread from wheat flour. Sticks to your hands. I added a little flour, but the structure of the dough remained the same .... My gingerbread man turned out to be double, stuck together for some reason and one side for some reason all the time to the wall. Maybe she put in a little flour? Although I did everything according to the recipe.

Thanks for the recipe! The bread turned out to be very tasty, reminiscent of "RIGA".

So I tried to cook it yesterday. I put a batch - pizza. The gingerbread man turned out to be very dense, with the second batch it just spun on the shoulder blade. Topped up the kefirchik, began to spray on all sides. I covered it with a rag so that it would not splash, I come back in five minutes, and this rag already in the kolobok ate bread like this. I'll try again today, I can add more liquid ...

I've been looking at this recipe for a long time. Back in the days when I didn't have a stove, this recipe attracted attention. Perhaps with my own recipe ... I really love black rye bread, and in the bulk of recipes, malt, molasses, agram, panifarin. I don't have such ingredients yet.
A stove appeared, I began to slowly master a variety of bread. I really like Darnitsky from fugaska. I got a little bolder there and began to bring in something from myself.
And now it is finally ripe for black bread on beer! I must say this product is not often in the house, but here it happened. True, the beer is not dark, but lively light. But creativity is welcomed ?! And this served as a signal - go ahead!
The recipe withstood almost completely according to the author's instructions. Well, except that I replaced the water with whey and did not put the coriander. Somehow, my relationship with this spice does not develop ... I put everything in a bucket according to the principle of flour in water, that is, first everything is liquid, then flour and everything else on top in different corners. She set up a program for rye bread and went about her business. When I realized the batch was already in full swing. I opened my stove and was dumbfounded ... A clay-like mass was spinning in the bucket. Even in appearance it is heavy, all as if made of sand. And the smell knocked to death! The heart was beating somewhere at the level of the heels. All sorts of thoughts rushed around in my head, mostly bad ones ... Can I add some water ?! She began to splash kefir into this mixture with a measuring spoon. Hmm ... questionable benefits. Now this mass began to flop on the kefir. Panic just covered me all over. And the stove seemed to be turning this SOMETHING with difficulty. Then I pressed STOP, pulled out the dough and kneaded a little myself with my hands until smooth. I put it back in the stove and pressed START. I hoped that the program would continue to work. But it was not there! It all started anew ...
The mood dropped below the plinth. The yeast is already wet, but here the time increases by more than an hour ... But where to go ?! Oh, come what may. We will bake what we have kneaded. She shrank into a ball and waited. It took a long time to look in. She looked with one eye and forgot how to breathe. And the view is quite decent! The dough is homogeneous, plump. It can be seen that the yeast is working hard. Relaxed a little
And finally, baking ...
After a while, the aroma floated. How dizzying! Hope has begun to glow, maybe not everything is so scary?
Barely waited until the end of baking. I open the stove and shake a wonderful loaf out of the bucket. So squat, heavy and tanned. The loaf pulled 900g. There she is!


I took a picture and went to bed. And in my head all thoughts are spinning - what if it’s not baked inside? But hot cut only spoil the bread. I barely waited until morning and went back to the kitchen. The knife cut off the crust with a resounding crunch ... Quite cute! The crumb is finely porous, dense, dry in an amicable way. I almost chewed off a piece, but caught herself in time. Captured for history.



The taste completely shocked me. It was real rye bread. The way I know and love him.The pets were also appreciated, although they looked condescendingly at all my evening throws and seemed to be ready to meet my fiasco. But it didn't work out! The recipe did not disappoint, despite all my mistakes and bloopers.
Low bow and thanks to the author of the recipe, whoever he is!

I baked this recipe twice, both times it turned out very well:
the bread rose confidently, it turned out to be a delicate and elastic crumb, a beautiful color.
Well baked, everything turned out just right: not dry, but not wet either.
And most importantly - very tasty and aromatic.

Dentist, thanks a lot for the recipe!

For the first time I started the recipe with some caution: there are many different additives, each one seems to be logical, but still ...
But, since I really love rye bread in various forms, I could not resist trying

Baked according to the very first recipe with minor changes. Both times changed the following:

1. Didn't add coffee. Instead of coffee, I added another teaspoon of cocoa.
2. Replaced water with kefir. Kefir took thick, so during the first batch, both times I had to add about 30 ml of kefir.
After that, the bun was kneaded well, and no further intervention was required.

By products:
Wheat flour was Sokolnicheskaya premium,
Peeled rye "Large",
Beer - semi-dark "Golden barrel - aged".
Baked on the program "Rye" (3 hours 40 minutes).

I baked Borodinsky and Danish malt more than once - 3 tablespoons give the normal color of black bread. One spoonful gives a pleasant light brown. I don't keep instant coffee at home, my stomach doesn't respect it, chemistry ...

I agree with Alexandra. The bread will turn out wonderful if you throw out the water and cocoa from the coffee, replace it with malt and add beer. Real jam!
Alexandra -

Thanks for the recipe!
I report - how I baked ...
By ingredients:
Beer - Baltika "Original" No. 4
Instead of sugar - a table. spoon of honey (light)
I did not put potato flakes, because there was no
Coriander too - I wanted to be closer to Darnitsky, not to Borodino.
But for acid I added 1 tbsp. l. apple cider vinegar.

I set the spatula for the rye.
Then my fantasies went. I made 2 mixes on "Pizza" - 30 minutes (turned on the mode - after 15 minutes it stopped - turned it on again - after 15 minutes it stopped again). During the first kneading, I helped to collect flour with a spatula, added 2 more tablespoons of rye - a pretty bun came out. In the second batch, I did not touch anything, the dough began to become liquid ...
Having rummaged in my memory, I remembered that rye dough "likes a long kneading and does not like a long rise", and decided to continue working on the "quick baking" mode. Accordingly, my dough spun again (it became completely liquid, as for a cake). I was finally upset, decided to leave everything as it is and went to cook the fish soup.
The bread, surprisingly, turned out!
I cut it while still warm - it was very interesting. The cut is beautiful, but here in the subject everyone has lush bread, it has risen, but I have a short one ...
But my husband appreciated it !!!! He said that he was very close to the truth - and he never even thought that "something like that will come out of this one day!" (this means a bread maker)

Thoughts:
- I liked the idea of ​​replacing sugar (honey) with malt (kvass wort)
- I would add salt
- another spoonful of apple cider vinegar ...
- I also thought about buying chicory coffee

Questions:
- why didn't my bread rise? Due to the fact that the dough has been stirring for so long and it came out liquid?

I'll attach a photo now.

In fast mode, he has little time to rise

Yesterday I also baked bread, it turned out something like a building brick - you can pierce your head. When the batch was going on, I saw something was wrong - my poor stove was so strained. And only now I realized - I forgot to pour in the tea leaves, and this is already 75 ml. My poor little stove, how she survived this stress - God knows this is such a forgetfulness I am

You can make a batch on pizza, and then turn on the baking when it suits

Good day, everyone. I'm new here .. I sat and read for a very long time, and finally decided to unsubscribe ..
I'm not only a newcomer to the forum, but also in baking .. Just a month .. I live in England, so I suffer without black bread .. I've already tried 3 recipes .. Not that .. Fresh ...
I even grew a leaven ... My rye just turned out wonderful ..
Yesterday I made this bread .. There is no ground coffee in the house, so I threw the custard. Previously, of course, it is better to pour boiling water over it along with the tea leaves .. And I added 3 tablespoons full of rye starter culture .. Yes, about a teaspoon of apple cider vinegar .. I took kefir instead of water ..
I have a Panasonic 254 stove, without the rye mode, so I chose the Pizza mode .. And now, when everything was already scrolled .. pretty bun (using the flour into dough method), I remembered that I had forgotten the tea leaves ..
I thought and thought .. and decided to add this tea leaves .. after all, the technology, after all .. I took out the dough, poured the tea leaves .. And, accordingly, I had to add flour .. I kneaded it all very carefully .. and put it in the oven again on the pizza mode .. When it scrolled, settled, rose two and a half times, put it on baking ..- 1 hour.

The bread is delicious. The only thing, with all my love for caraway seeds in bread, next time I will take less than a tablespoon. So, the bread is delicious, but the crust .... Very hard. I put it in a bag now, in the hope of softening ..
But anyway, I want to say a big thank you to the author and all the commentators for such bread and in general for the fact that you are)))))

[vika20]

vika20 , welcome to our forum!
If you lightly crush the cumin in a mortar, one teaspoon will suffice.
And try wrapping the bread in a linen towel right after baking. The crust should soften. You can also sprinkle a little bit of water over the crust after baking.

Sеrn, but tell me please, can you use non-alcoholic beer in this recipe. And then after some picnic in the refrigerator there was a jar of this misunderstanding. It's disgusting to drink, it's a pity to throw it away. Where to attach it?