Rye bread with beer and sourdough

Rye bread with beer and sourdough

Category: Sourdough bread

Ingredients
Rye sourdough (liquid French)	250g.
Light beer	250g.
Rye flour	100g.
Wheat flour	200g.
Salt	1 \ 2st. l.
Molasses (honey, sugar	1 tbsp. l.

Cooking method

• I keep the leaven in a refrigerator. Therefore, you must first activate it.
• Sourdough 250g. = 83g. starter + 83g. rye flour + 84g. water. Mix, cover with a towel and leave at room temperature until doubled (about 3 hours).
• Mix lukewarm beer (preheat a little in the microwave), leaven, salt and molasses. Pour HP into the bucket.
• Add flour. Knead in any mode with heating for 10-15 minutes. The gingerbread man looks like this:
• 
• Put the HP dough on the table with wet hands:
• 
• Collect in a ball. Grease the form with rast. oil. With moistened hands, transfer the dough into a mold, smooth
• Cover with a towel. Put in a warm place. I put it in the oven with the light on and a pot of hot water. My dough was suitable for 3.5 hours and doubled.
• Sprinkle with water before baking, sprinkle with caraway seeds (optional).
• Heat the oven to 250C. Bake the bread for the first 10 minutes with steam (sprinkled from a spray bottle), then reduce the temperature to 200C and bake until tender (50 minutes). If the lid is very browned, cover with foil.
• Cool on a wire rack. Lubricate with oil if desired.
• Incision:
• 
• Very tasty and perforated bread turned out !!!

Note

Original recipe here 🔗, and this one with my changes.

Similar recipes

Wheat - rye bread on beer in a bread maker (Dimich71)

Beer Bread (Cuckoo 1054) (zvezda)

Rye-wheat (rye) bread with beer (Volkodav)

oo, what a nice cutter, fluffy !!! beautifully!!!

Not only the cutter, but the loaf itself is gorgeous! Class!

[Omela]

Very beautiful bread, Omela!
Tell me what exactly gives it that chic gloss? The piano is straight, so Beauty shines !!!

[Arka]

Arka , Thank you! It shines from olive oil, I wash it off after baking!

What a simple and, most importantly, beautiful solution!
Does it somehow affect the taste? Does the oil get absorbed over time? Does this interfere with slicing?
So many questions...

[Arka]

Arka , the oil is absorbed of course and very quickly! The crust becomes soft and fragrant !! I love!!! Does not interfere with slicing.

Thanks for answers!
Is there a way to make such a glamorous crust and still maintain crispness?

[Arka]

Arka , crispness is maintained at the edges of the bread. And the crust still becomes soft.

Mercy! Tomorrow I'll try to oil the piano! That is, already today, but later

Good luck!

and if in a bread maker? the same ratios?

[zina]

zina , welcome to the forum! The HP brand is not displayed in your profile. Are you going to oven in automatic mode?
You can take the same proportions, but in any case you need to be guided by the kolobok. I advise you to familiarize yourself with Rye tips , it also describes the nuances of baking rye in HP.

Mistletoe, thanks a lot for the answer

[Omela]

OmelaThank you again for the "advanced oiling course"!
Finally, I was honored and did not forget to do this ritual and it turned out beautifully and the crust is not so oak
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102164.0

[Arka]

thank you very much for the "advanced oiling course"!

Arka , the course was passed on "excellent" !!! Prepare the record book !!

Where to carry?

I made a record in the record book!

[Omela]

THANK YOU, Omela! I'll carry it to show it to my family! I will carry it slowly, because with pride and lifting my nose, the main thing is not to stumble

[zina]

zina , welcome to the forum! The HP brand is not displayed in your profile.Are you going to oven in automatic mode?
You can take the same proportions, but in any case you need to be guided by the kolobok. I advise you to familiarize yourself with Rye tips , it also describes the nuances of baking rye in HP.

Mistletoe, thanks a lot for the answer

Mistletoe! And if the sourdough is not liquid, but ordinary, should the flour in the recipe be reduced? How much, if necessary? Or look at the test?
I have a beer there left unattended, I will have a week of beer loaves.

[Lozja]

And if the sourdough is not liquid, but ordinary, should the flour in the recipe be reduced? How much, if necessary?

Lozja , this is her name is "liquid". And so it is still the same 100% hydration.
With flour, I do this. I stir the starter culture in this case with beer and molasses, pour it into the HP. Then I add rye flour and 100g. wheat. I start kneading and gradually by 20-30g. I add wheat. I look at the kolobok. Since I bake in a mold, the bun is soft, sticky. As you say, I don't overload with flour! The first post contains a photo of both the kolobok and the test. Focus on them. Happy bread!

[Mistletoe]

Here's another bread from Mistletoe.



This bread is no frills, but how delicious! My husband tried it for dinner, and then before going to bed he remembered what a delicious bread I got. We'll have to keep beer at home all the time. Because there is a feeling that this version of bread will become everyday with us.
True, the bottom and sides of me are somewhat burnt, but I can't go without incident. Next time I will do the temperature less or keep it for less time. And, I also gave 1 tsp into the dough. rast. it took about 50-60 g more butter and flour to get such a bun as you have in the photo. Now I realized that you always need to look at the dough, and not follow the exact recipe, because anything can happen, even from the same products and from the same housewife.
By the way, I used to think that leavened rye bread doesn’t grow in the oven, I was wrong, of course. It's just that the leaven, apparently, at first I was still young, but not very nimble. This bread in the oven grew like yeast straight. This whole hat (in the photo you can see on the right, where it begins) grew in the oven. When I looked into the oven, my reaction was something like this -.

Mistletoe, thank you very much!

[Lozja]

Lozja , the bread turned out to be beyond praise !!!

We'll have to keep beer at home all the time.

Necessarily !!! And I recommend keeping both light and dark !!

Now I realized that you always need to look at the dough, and not follow the exact recipe, because anything can happen, even from the same products and from the same housewife.

That's for sure!!! Today I baked almost according to this recipe ... I also added a spoonful of butter .. and was very surprised that there was no bun at all .. I began to add flour ... the flour ended abruptly .. in short, the result was a combined hodgepodge !! Let's see what happens !!

Because there is a feeling that this version of bread will become everyday with us.

Indeed, this option can be taken as a basis, and bran, seeds and all sorts of other additives can be added to it. That's exactly what I'm doing !!!

I baked a 2-liter bottle of beer with this bread. And so I like this recipe in terms of proportions and the result that I started experimenting.
Yesterday I baked, replacing the beer with whey and adding a couple of tablespoons of malt. It also turned out to be excellent bread. The recipe is really basic, the only thing is that it always takes me 60 g more wheat flour. But I'm already so used to this recipe.
I also tried to bake bread in a cast iron, and I liked the result so much - a uniform and pleasant crust, nothing burns, a uniform rise of the dough ... In general, now I only bake in a cauldron. This, too, thanks to your photos, I had an idea to try. I hesitated for a long time, I tried to find a suitable form, bought a bunch of all sorts of forms, and everything is not right, now I bake only in my little iron pot.

And here is the bread, with whey and malt:



Mistletochka, thank you again!

[Lozja]

Lozja 🔗

I also tried to bake bread in a cast iron

And I have a cast-iron casserole with a lid, but it's large in volume ... I still can't get enough of the courage to try it ..

shl. and a photo as in such a beautiful frame closed up ??

And I have a big and a small iron pot. Here in the little one I do a lot of things, and I cook custard cream - it will never burn or stick, now I bake bread.
And I decorate the photo using a very simple and convenient program - PhotoScape is called, there are many interesting frames.

I baked today on dark beer, it turned out great too. It even seemed to me that the taste was softer than bread on the dark. Maybe it just seemed, because there was less leaven (it happened).
Today for the first time I tried the stove under the lid (in a closed cast iron), it turned out "Vesuvius volcano" in the center of the roof. I overdid it with flour, apparently. But I liked the fact that the bread rises better and the roof is not baked so quickly.

I try to bake any other bread, and still come back to this.

[Lozja]

Lozja , glad that you "hooked" bread !! And I welcome experiments in every possible way !!!

I'm not tired of you here yet, is it?
Today I again "mocked" your recipe in every possible way. I added a lobe of oatmeal and sesame seeds, the beer was dark. Bread -. I won't even take a picture, all the variations on the theme seem to be similar to each other, you have to try it.

And why is this one bread so hooked on me? Where is the hype? Guys, do not pass by, they distribute wonderful bread here!

[Lozja]

Lozja 🔗

shl. in a whisper, and we got hooked on the lace

shl. in a whisper, and we got hooked on the lace

Oh yeah! We, too, if rye, then yours on beer, and if you want white, then certainly "Lacy" (albeit with yeast, not sourdough).

[Mistletoe]

Mistletoe today I have your bread I haven’t managed to make such tasty rye yet, and the most important thing is the holes - I love these holes in bread - small and very much, distributed very evenly - thank you very much

And what can be added to the dough and how much to make it dark

[nut]

nut, some of it really turned out for you too light. And rye sourdough?
To make it darker, add a spoonful of malt, tablespoon (steam with boiling water (20-30 ml per spoon of malt), subtract this liquid from the total amount of liquid). I made this bread with malt, gave two tablespoons of malt, it turned out delicious, and darker than usual. But usually it turns out darker for me than in your photo.

[nut]

nutThank you !!! Excellent bread !!!

And what can be added to the dough and how much to make it dark

Since I am not friends with malt, I would advise adding dark maltose molasses instead of sugar (I buy at VDNKh).

Rye sourdough, and premium and peeled rye flour is a photo, but in life the crumb of bread is gray, but I will definitely try it with malt, and I also put brown sugar instead of honey, maybe honey also gives a dark color - I don't know, but but there is room for creativity

What a beauty !!! Can I do that too?

[bulo4ka]

bulo4ka , of course !!!

[Mistletoe]

Mistletoe - help me. I want to bake your bread, but for 500g. flour - I don't know how much I need. Should I multiply everything by 2?

[nut]

nut , this bread produces 425g of flour, including: 125g. rye in sourdough + 100 rye in dough + 200g. wheat in the dough.

you are 500g. do you want a common meal ?? then the coefficient is 1.176, that is, all the ingredients must be multiplied by 1.176. And still look at the consistency of the dough.

[Mistletoe]

Mistletoe , I want to take 200g. rye and 300gr. wheat - this is in addition to sourdough;) So I can't figure out how much sourdough, beer, etc.

[nut]

I want to take 200g. rye and 300gr. wheat is in addition to sourdough

nut , then the coefficient will be 1.67, that is, all ingredients must be multiplied by 1.67 (rye in the dough will be 167g, wheat - 333g)

In the morning I sat and solved this problem, I had to remember the arithmetic, I calculated by finding the unknown x Coincided with your data + - 1 gram. The bread has already speckled, it turned out to be large. When mixing, I added 2 tbsp. l. millet. flour and 1 rye, otherwise there was only one slurry in the bucket: mda: Thank you Oksanochka

The bread has already sintered - it turned out big

Duc, 700g. flour !!

Ksyusha, but how to find this coefficient - I'm ashamed, I lived to gray hair and I don't know

[nut]

Divide the weight of the flour you want to use by the weight of the flour in the recipe. In your case, you want to use 500g. flour (in addition to sourdough), in the recipe 300g. (100 rye and 200 wheat), so you divide 500: 300 = 1.67

If you wanted 500g. together with the leaven, then I gave you the calculation here:

nut , this bread produces 425g of flour, including: 125g. rye in sourdough + 100 rye in dough + 200g. wheat in the dough.

you are 500g. do you want a common meal ?? then the coefficient is 1.176, that is, all the ingredients must be multiplied by 1.176.

i.e. you have 500: 425 = 1.176

Thanks Ksyusha Now I understand

Thank you so much for this amazing recipe !!!
This is now our favorite family bread. We don't even want to use other recipes.
I only slightly changed the recipe for myself.
The bread is delicious.

[BellaMonica]

BellaMonica , great !!!!!

I only slightly changed the recipe for myself.

And what have changed, share! Maybe someone will come in handy !!

1. I put honey instead of molasses. And I put 2 tbsp. spoons (instead of the 1st).
2. I also add a teaspoon of coffee with a slide (or teaspoon + teaspoon of chicory) for color (well, it changes the taste a little).
3. I add a little flour when mixing. I look at the state of the kolobok and if it seems thin to me, I pour flour ... on the eye, until the kolobok begins to satisfy me visually.