Wheat-rye bread with dark beer

Category: Sourdough bread
Wheat-rye bread with dark beer

Ingredients

active wheat sourdough 100% moisture 200 grams
water 85 grams
dark beer 85 grams
peeled rye flour 100g
wheat flour / grade 240 gram
molasses (honey, molasses) 10 grams
vegetable oil 2 tsp
pressed yeast (dry) 3 grams (1 gram)
sea ​​salt 9 gram

Cooking method

  • I fed the starter culture the day before in a proportion of 20 * 110 * 110 7 hours before kneading.
  • Mix beer and water, dilute yeast and molasses in liquid.
  • Kneading was carried out in KhP on the "Dough" program (5 * 5 * 10)
  • I loaded the sourdough, water and flour into the bucket.
  • After 5 minutes, salt and oil were added.
  • Wheat-rye bread with dark beer The dough is soft, we can say that it does not stick.
  • Stretch-fold and ferment. Fermentation for 120 minutes. In the middle of the process, stretch-fold once.
  • Wheat-rye bread with dark beer Dough before molding.
  • We form bread of any shape.
  • Proofing in a basket, seam side up, 60-70 minutes. I held it for 60 minutes. If you want the bread not to come out "torn", then hold it for 70 minutes.
  • At this time, we heat the oven with a stone and a bell to 240 degrees.
  • Turn the bread onto the paper, make cuts. Transfer to the oven and cover with a cap.
  • We bake the first 15 minutes under it, remove, lower the temperature to 190 degrees and bake until tender. I baked for another 15 minutes.
  • We take it out, let it cool, cut it and enjoy.
  • Wheat-rye bread with dark beer
  • Wheat-rye bread with dark beer
  • Wheat-rye bread with dark beer
  • Wheat-rye bread with dark beer
  • Let your house always smell of fresh bread!

The dish is designed for

1 roll

Time for preparing:

3.5-4 hours

Cooking program:

HP, oven

Note

Very tasty and aromatic bread turned out. I wanted exactly the torn-rustic look in it. I think it worked. The recipe is fancy. Recommend!

Trishka
Angela, as always, and a photo too !!!!
I just want to break off the crust, dip it in salt and, thanks for the beauty!
ang-kay
Ksyusha, Thank you. Break the biggest crust. Very tasty with fresh butter. But I think it's great too!
Rada-dms
Oh, how I love to bake bread on beer !! Incredibly beautiful, tempting bread! The whole crust would be peeled off with butter!
Innushka
what a beautiful and unusual loaf))) feast for the eyes You are a true connoisseur of bakers, do not let you in your hands, you will be able to bake bread out of everything) this is a talent
Trishka
Already dragged away, thanks!
Ludmil_a
Angela, I'll do it! Is it possible to take flour c / s instead of premium flour?
ang-kay
Innushka, Rada-dms, Ludmil_a, thanks for your attention to the recipe. I also really like bread with beer. That's all I like!

Innushka, to me it is quite possible to "you" and thank you for such compliments.
Quote: Ludmil_a
Is it possible to take flour c / s instead of premium flour?
Lyudochka, the bread will be heavy. If you want c / s flour, then put 50 grams instead of w / s.
Svetlenki
Angela, so I looked at the photo and there was a deja vu - I already saw it somewhere. I was not too lazy - here is a photo from a book that I recently acquired for study-learning

Wheat-rye bread with dark beer

This is Eric Kaiser - one of the most recognized French bakers. And it's not a fact, where the photo is better.

You are a giant and a talent, Angela! Today my husband will bring cobblestones to the oven for me at last and I will start creating
ang-kay
Sveta, so nice! Recently I baked Kaiser's baguettes. You have a very good book! I have none. , but I would like to. Electronic view, well, not at all. Go for it, I hope everything will work out.
Tumanchik
Delicious, rich, fragrant ... just a picture of your bread! Accept from me a thank you that you learn and share recipes !!!!
ang-kay
Tumanchik, I'm not sorry, you know! Thanks for the praise.
Tumanchik
Quote: ang-kay
I'm not sorry, you know!
how great it is!
Stavr
ang-kay, The beauty! It turned out delicious, with a crusty crunch!
Svetlenki
Konstantin, your avatar is also nothing like that ...(may the author forgive me for the off-topic)
Stavr
SvetlenkiThank you, I also bake quietly, Angela's bread is super! Such a crust as hers does not work.
ang-kay
Konstantin, thank you. The bread for me is even (though that I am) excellent! Tasty. I baked this one day and yeast with buckwheat note. Piece by piece left today (third day) is still soft.
Quote: Stavr
Such a crust
Everything will come! I, too, did not succeed in everything right away. Even now I am often dissatisfied! The main thing is to follow all the rules, not to deviate from the author's recipes, if the experience is not enough and to adapt to your home helpers.
paramed1
Can't take it anymore ... Angel, can't keep up with you! Almost all the recipes for your bread are in the bookmarks, I can't directly choose what to bake first! But I admire it regularly!
ang-kay
Veronica, but don't rush, do everything in order without haste. Do what you like more. Thank you for your trust!
paramed1
Angel, of course, I trust! Bake your loaves at least 6 pieces, and everything will work out right away! You have a bakery talent!
ang-kay
Today I was really praised. Pleasantly. I'm with a fever, it's bad, and you are like a balm today!
paramed1
Get well! And for this, be treated correctly and intensively!
ang-kay
Thank you!!!!!
Svetlenki
Angela, oh, get well soon! And I'm torturing you here with an addiction about sourdough As my English husband says - vodka and a bath (not a guide to action at all, but he really liked this Slavic way of treating colds)

ang-kay
Sveta, Thank you. It's okay, try!
Kras-Vlas
Good bread, Angela !!! Real, I love ragged ones!
Be healthy
Quote: paramed1
And for this, be treated correctly and intensively!
Here, listen to what smart people say !!!
ang-kay
Olga, thanks: a-kiss: I'll try.
Pavla
Angela, but somehow you can do without yeast at all, or is it fundamentally?
ang-kay
Tatyana, of course you can, but the process will increase.
Albina
Quote: ang-kay
Let your house always smell of fresh bread!
Angela, 🔗
ang-kay
Albina, thank you very much!

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