Bread with beer

I read through different recipes, I wanted to bake new bread, but I can't choose between kefir and beer. I don’t want the bread to be jammed. For now, I can vaguely imagine the taste of bread on beer. How does it rise? Hey !!!! Respond !!!!!!!!!!!!!!!!!! !!!

Yes, it rises perfectly - better than on water and there is no frank taste of beer

I fully agree with Mueslik! Bake, try ... everyone has different tastes, which one likes, the second may seem like a frank byaka ... I am of the opinion, until you try, you will not know.

Thank you! Yesterday we tried to bake a beer house. Indeed, the presence of beer had an effect on crumb color rather than taste. The bread was baked well, but it made a strong leap in the rise already in the baking process, so it turned out with a "hat", but it did not affect the taste in any way! Thanks again!!!

[kava]

kava, excellent bread in appearance And what recipe did you bake? My husband asks me for bread with beer, but I can't choose the recipe!

I took the simplest one as a basis:

Beer Bread - Beer bread
220 ml beer
4h l. vegetable oil
1h l. salt
2st. l. Sahara
2 cups bread wheat flour
1 ½ tsp dry yeast
For baking, mode number 2 is used - in my Moulinex it is "French roll" and "country bread" (there is a longer rise time). You can take any beer, but I tried it from the porter. I don’t know what glass the author of the recipe was measuring, I was guided by a glass = 240 ml, but the flour turned out to be too much, so during the kneading process I had to add a little more liquid (by eye).
Good luck to you!

Thank you! The recipe is simple, so I'll definitely try it!
What is his taste - what does it look like?

This is what I found, but so far I cannot find wholemeal flour:

MUSTARD BREAD ON BEER
3/4 cup beer
1 tablespoon vegetable oil
2 tablespoons granular mustard
2 1/4 cups white bread flour
1 cup wholemeal flour
1 tbsp milk powder
1 tsp salt
1 1/2 tsp sugar
1 tsp yeast

They have a cup of 240 ml, they bake on the "White bread" program.

Whole flour is the same as "whole", "whole grain", "whole", that is, made from a whole wheat grain, including the bran and germ. From my own experience, I can say that such flour, as well as bran, should be added very carefully and in small quantities so that the bread does not turn out to be dry and clogged.

My bread got a subtle aroma more reminiscent of rye-bee than wheat bread and a beige shade of crumb. And it also crumbles less when cutting.

I found a few more beer recipes, but they require products that I cannot find on the market yet (such as malt, panifarin, agram, gluten).

Beer bread "Fragrant" from Anna Makl

Unfiltered dark beer - 200 ml.
kefir 3.2% - 100 ml.
cold water - 50 ml.
salt - 1.5 tsp.
sugar - 1 tbsp. l.
olive oil -1 tbsp l.
Wheat baking flour - 2 cups
Peeled rye flour - 1.5 cups
Rye malt - 2 tbsp L. (I put it with a slide)
Panifarin - 1 tbsp. l.
Agram - 2 tsp
Dry mashed potatoes (flakes) - 1.5 tbsp. l.
Ground coriander - 2/3 tbsp. l.
Cumin - 1/3 tbsp. l.
Yeast 1.5 tsp
Glass = 240ml.
The oven in the main mode (I have Hitachi) 3 hours 50 minutes. The dough has risen well, the bread is completely baked.

"Danish beer bread"
0.5 cups of beer (dark, light, it doesn't matter).
1 cup water or 1 cup cottage cheese whey
1 tbsp. l. grows. oils
a little sugar, literally 1 tsp.
2 and 2/3 cups of gray (whole) wheat flour or a mixture of white flour and bran (2: 1)
3/4 cup rye flour
1 tbsp. l. gluten
1.5 tsp. salt
1 tsp dry yeast, if we do it on a slow mode, 2 or even a little more, almost 3, if we do it on a fast mode. I baked on fast.
1-1.5 tsppowder of black malt, with it - excellent, but if not at all, then you can without it. Do not brew the malt, but sprinkle it along with all the dry ingredients.
Glass = 200 gr
All spoons are without tops.

Optional - 2 tbsp. l. dried cilantro crushed into dust (with it and with black malt - pure Borodinsky), especially if you pour coriander grains on top before the 2nd rise. If we want to make a semblance of Riga bread, then pour 1 tbsp of dried ground cumin. l. and to taste some whole seeds on top before 2nd rise.

The crust is only light if malt has been used and medium if not used. "
Bread based on the "Rat Bread"
Structure
1 tsp dry yeast
0.5 tsp gluten
350 g bread flour
60 g rye flour (no more)
1.5 tsp. salt
2 tablespoons molasses
1 tbsp. l. mustard oil
140 ml beer
140 ml water

you can add 0.5 teaspoon of cumin

Preparation:
The beer stood in a glass on the table for 10 minutes (the foam settled), then I poured water up to 280 ml into it.
Basic mode. After she took it out of the mold quickly, I brushed it with the rest of the beer.

So, choose, try, good luck !!! Then share your impressions

And I, too, on beer bread "blew the roof".

400 ml beer, 2 tsp salt, 1 tbsp. l. sugar, 2 tbsp. l. olive oil, 700 g flour, 1.5 tsp. yeast - a standard recipe from Moulinex 5004, only replaced water with beer and added olive oil.

When kneading, it seemed that the kolobok was tough, but did nothing.

After all the kneading / squeezing, the dough lay closer to the far side and did not spread over the entire mold.

At the baking stage, the dough rose well (even too much), the crust endured, although it was always even on the water.

kava, what a beautiful, ruddy bread! But to see the photo in all its glory, you need to sign it in Latin letters (the photo signed in Russian letters does not open).

[kava]

kava, and for what weight of bread did you take the ingredients?

I chose the program in HP for 1 kg. Although the bun was not very large during the kneading process, it had risen very much by the beginning of baking.
But in general, with these translations of grams and parts into milliliters, it is very problematic for me, so I'm going to purchase an electronic scale. By the way, can someone tell me which model to choose - I would not want to overpay, but I do not want to get into outright nonsense.

Scales theme https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=420.0

Here is my beer bread (500 g):

I decided to bake on the basis of white ordinary, replacing water with beer and adding mustard with olive oil :)

It looks very pretty. It has risen well by 500 grams. Is the mustard dry in powder or ready-made?
Thanks to Elena Bo for the "tip" on the subject of scales!

[kava]

kava, thank you :) We don't eat bread for 500 g - my husband and I eat it only in the morning with tea and cheese, or with borscht :)
I took ready-made mustard in grains (Delicatessen, Torchin). Today I saw mustard grains in a jar in the spice department (they are without vinegar and other additives, I think), but it's too late :)

And I baked bread several times with the addition of dry mustard + grains, but also dried according to the recipe

Mustard milk bread

Dry yeast - 1 tsp.
Flour premium baker. - 450 g
Salt - 1 tsp
Sugar - 2 tbsp. l.
Mustard powder - 1 tsp
Butter - 20 g
Mustard oil - 2 tbsp. l. (I didn't find mustard, so I added olive)
Milk - 300 ml

Mode "Basic", size "M", crust "medium"

Yesterday I baked mustard bread "no frills".
Added 3 tbsp. l. mustard oil and 3 teaspoons of imported mustard with a lot of grains (Dijon in my opinion).
The bread rose perfectly, was very soft inside and with a lot of mustard seeds. They did not spoil the taste at all. The taste and color of mustard bread.
She took bread to visit, everyone liked it.

What basic recipe did you take as a basis? On water, milk, butter or vegetable oil?

What basic recipe did you take as a basis? On water, milk, butter or vegetable oil?

wheat flour 500 grams
water 300 ml. You can replace all the water with whey. Or break up 120 ml. milk and 180 ml. water.
salt 1.5 tsp
sugar 1.5-2 tbsp. l.
mustard vegetable oil 3 tbsp. l. Can be replaced with creamy 30 grams
mustard, ready-made 3 tsp
yeast 1.75 tsp

Mode Basic (basic) 3.50 hours Adjust the kolobok if necessary.
You can make the dough in a bread maker and bake it in the oven.

Actually, it is very problematic for me with these translations of grams and parts into milliliters, so I am going to purchase an electronic scale. By the way, can someone tell me which model to choose - I would not want to overpay, but I do not want to get into outright nonsense.

I think that household electronic devices up to 5 kg with an error of 1 gram will suit you. I have this Vitek. I took what was cheaper, but so that the package was in the kit.

Today I decided to bake beer bread again. But ... decided to add seeds and increase the size of the bread. For this I made a recount, controlled the batch (I had to add flour and help the bun). The result is not bad, although the superhigh rise still does not work out and the "roof" of the bread blows

Dear bakers!
Here is a recipe from the LG 205 HP documentation

Light beer (non-alcoholic) 1 cup
Wheat flour 3 cups
Salt 1.5 tsp
Sugar 3, 5 tbsp. l. (put 2-2.5)
Butter 2 tbsp l. (can be replaced with sunflower or olive)
Yeast 2 tsp (I use SAF)
Breaks the "lid" of bread
Fast program

and if you add 2 tbsp to this bread. l. fried sesame seeds, the bread does not come off. Just do not be too lazy to fry sesame seeds in a skillet like seeds.

Hello! I'm new to baking (they gave me a bread maker 3 days ago) ... My second experience is bread with beer: 680 grams requires the following ingredients:
light beer (alc. or bezalk) - 1 cup
Wheat flour - 3 cups
Salt - 1.5 teaspoons
Sugar - 3.5 tablespoons
Powdered milk - 2 tablespoons
Butter - 2 tablespoons
Yeast (I have Saf-moment) - 2 teaspoons
Sunflower seeds (roasted) - 0.3 cups
Measuring cup -230 ml.
Baked on fast setting with medium crust

The aroma during baking was excellent, but the result did not please me, the dough was somehow dull inside, the instructions of course say that the best results will be obtained with more experience, that is, you need to choose and correlate products ...
My first bread turned out to be excellent (baked French) .. but this one ... did not work out ... and the most interesting thing I do not know because of what .. I tried to put the ingredients exactly

Well, first of all, don't be discouraged! Secondly - do not use the "fast" mode (it is only for emergencies and then checked). Was the gingerbread man?

Yes, it seemed like a bun, I still admired how neat it was ... but there was still a light crust on top, and the sides were browned ... I removed the stove from the place where it stood, under the window ... it was cold there ... I read the instructions that this can affect the temperature during baking ... yes, apparently during kneading too ... I cut the beer bread and roasted crackers in the oven .. nothing happened,
and now I put "proven" French (in a warm kitchen) ...

Can you tell me where to see how to upload photos and where you can see the recipes for my oven (LG) for 900 gram bread (I’m unlikely to bake less - the family is big) ...

how to insert a photo here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30280.0

And the recipes from the forum are suitable for any bread machine! : D Choose the one you like and try. I bake sourdough bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30.0

[Naturel]

Naturel, I don’t understand something, did you have sweet bread on your beer? If not, why is there so much sugar, as much as 3.5 tbsp. l.?
Don't use the Quick Bread button yet. You need to immediately "fill your hand".
Try to bake this bread here:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=89&topic=596.0

It is just right for beginners. Good luck!

I sometimes add beer to bread, but I noticed this. If the beer is bottled, then I did not see any real effect (that water and beer are one and the same). But recently we had a shop selling draft beer, we bought unfiltered unpasteurized beer. So, I replaced the water with beer in wheat flour bread - the loaf rose a couple of centimeters higher. But the crumb was damp.I think that when replacing water with beer, you need to reduce the amount of liquid by at least 20 grams, that is, the bun should be a little dense.

In general, experiments are needed.

Don't be upset! It's just likely from the fast mode.
Moreover, such an amount of sugar, and even with a fast mode, the yeast did not have time to start playing. Then it is better to put a dough for a short time with such baking. And then everything in the bread maker. I do this when it is necessary to quickly disperse the yeast. For example, if the flour is not important. Or bread with buckwheat, corn flour.

[Naturel]

Naturel, I don’t understand something, did you have sweet bread on your beer? If not, why is there so much sugar, as much as 3.5 tbsp. l.?


Thanks for the recipe! And there is so much sugar in the recipes for the LG stove, I already read the opinions that this is a bit too much and that all LGs "sin" with a lot of sugar in the recipes ...
And in general, many thanks to everyone for your attentiveness and responsiveness to beginners! I will definitely use all the recipes when "stuffing" my hands and then, I'm sure too !!!!
I am now baking a wonderful bread (already in the "French" mode, it smells great and such a handsome man (you can see it in the window) I hope everything will work out, I will insert the photo later ...

[Naturel]

Once I asked my husband to fill up all the products in the HP, which I had prepared in advance. It should have made a roll.
My husband loaded everything into a bucket, set mode 4 (sweet bread), crust, weight and pressed the button. After a short period of time, the loaf was baked, but it was a biscuit that sat down with a bar.
I ask my husband what buttons he pressed, he proves to me that he set everything up as expected. It turns out that instead of the "start" button, he pressed "quick bread" and this button on Kenwood is huge. So he got it mixed up.

So that, Naturel, your bread did not understand what they want from him. Just kneaded and started to rise and then bam ... baked goods.

I took the simplest one as a basis:

Beer Bread - Beer bread
220 ml beer
4h l. vegetable oil
1h l. salt
2st. l. Sahara
2 cups whole wheat flour
1 ½ tsp dry yeast
For baking, mode number 2 is used - in my Moulinex it is "French roll" and "country bread" (there is a longer rise time). You can take any beer, but I tried it from the porter. I don’t know what glass the author of the recipe was measuring, I was guided by a glass = 240 ml, but the flour turned out to be too much, so during the kneading process I had to add a little more liquid (by eye).
Good luck to you!

Thanks for the recipe, I did it in Panasonic on the "basic" mode, everything turned out great! There is not even a hint of beer taste in bread

Beer is sometimes substituted for malt in the absence of. It gives a light aroma and color, which is great for rye bread.

I took the simplest one as a basis:

Beer Bread - Beer bread
220 ml beer
4h l. vegetable oil
1h l. salt
2st. l. Sahara
2 cups bread wheat flour
1 ½ tsp dry yeast
For baking, mode number 2 is used - in my Moulinex it is "French roll" and "country bread" (there is a longer rise time). You can take any beer, but I tried it from the porter. I don’t know what glass the author of the recipe was measuring, I was guided by a glass = 240 ml, but the flour turned out to be too much, so during the kneading process I had to add a little more liquid (by eye).
Good luck to you!

thanks, very tasty and simple)))

[andzelika]

andzelika, to your health! Bake and please yourself and your family.

Hello bakers! I am writing about this topic, because the question relates specifically to bread and beer. In my family there is a person who is not allowed alcohol in any form (kefir and kvass have been canceled forever). What about bread and beer? On the one hand, I understand that all the alcohols contained in alcohol evaporate when baked. But it's still somehow scary ...;) Does anyone have information about the interaction of bread on beer and coded alcoholics? Thank you in advance!

[Smumr]

Smumr, the main point of using beer in bread is the malt it contains and, accordingly, its taste is conveyed to the taste of the bread.Therefore, since neither kvass nor, moreover, beer is forbidden for your bread-eater, add malt to the bread - the result will taste almost the same.