Black bread "Galich"

Category: Yeast bread
Black bread Galich

Ingredients

wheat flour 2 measuring cups
Rye flour 1.5 measuring cups + 3 tbsp. spoons in progress
non-alcoholic beer (with malt) 200 ml
strong welding 150 ml
salt 1.5 tsp.
sugar 1.5 tsp.
cocoa 2 tsp
vegetable oil 1 tbsp. l
dry yeast 1.5 tsp.

Cooking method

  • First, pour vegetable oil into a bucket on the blade (lubricate) - so that it sticks less.
  • Then all the liquid ingredients. Then flour and everything else on it.
  • Next, knead like a dumpling dough (I have 20 minutes). If the lump is watery, I add RYE flour in the process.
  • Then I forget about the dough for 1.5-2 hours. And then I put on the baking mode for 1 hour.

The dish is designed for

750 g - by eye

Time for preparing:

3 hours

Cooking program:

dough + baked goods

Note

1) Non-alcoholic beer can be replaced with any one. The darker the beer, the darker the color
2) Cocoa can be replaced with instant coffee
3) If the bread maker interferes well and does not fail with the dough, then you can add all the flour at once. I add in the process, because there are always a lot of impurities and I help with a shovel.
4) After baking, it is better to keep an hour on heating or warming up (by default, my stove has an hour warm)
5) measuring cup - 230 ml
6) I think you can try the oven in other modes, but I haven't tried it myself

Admin

That's good!
Bread in place, in plain sight - read and bake everything!
Frenzy
Thank you)
Amalfi
I did it several times already - the bread turned out to be just SUPER !!! I liked it very much. I made a recalculation for 1kg ...
By the way, I bake in the mode for rye bread - I have 9 ...
Frenzy
Amalfi glad you liked it)
humblebee
Amalfi, if it's not difficult for you, write your calculation of the ingredients for 1 kg, otherwise you can bake more than 1 kg in my oven, and many recipes are designed for light weight. Thank you in advance.
Amalfi
Per 1 kg loaf: Beer 270ml
Strong tea leaves 200 ml
Wheat flour 615 ml
Rye flour 460 ml
Salt 2 tsp
Sugar 2 tsp
Cocoa 2.5 tsp
Vegetable oil 1.4 tbsp. l.
Dry yeast 2 tsp
I say right away, everything is in ml - because I measure everything with a measuring glass, on which there are divisions into different measures (I just notice everything in ml, so as not to get confused and turn the glass in my hands). And there are no scales, so I put everything roughly - I look at the divisions, but I don't get hung up on them ... I look at the bun later. The stove is stirring well for me, there have not been any impurities yet, but when the timer beeps for the add-on. ingredients (I bake without them, just a guide) - sometimes I help with a spatula to peel off the adhering flour from the walls - then the stove already mixes everything itself.
The last time I baked on alcoholic beer ... I didn't notice the difference.
Admin
Quote: Amalfi


The last time I baked on alcoholic beer ... I didn't notice the difference.

Your recipe is different from the author's, this is a different bread! Let's put it up on the forum in accordance with all the rules on your behalf and according to your recipe, and YOUR BREADS will start counting in your profile!
Amalfi
You can, of course, expose it as a separate recipe, but how it differs from the author's - I did not understand. The author's recipe says that you can replace non-alcoholic beer with any one ... so I replaced it (it was just that non-alcoholic beer was not at hand). I have not yet looked at how to exhibit separately. I'll try to figure it out in the evening ...
Admin

You have made a substitution of strong tea for beer - and in other moments there is your note, your changes are already your author's recipe
Amalfi
I'm very sorry, but I haven't changed anything. The original recipe contains a "strong tea." And there is beer. And what was measured there in cups, the size of the cup in ml is written in the notes. Here I also counted in them. But again I will repeat myself - in the evening I will try to formalize it with a separate recipe. Only I have no pictures right now.
Admin

Amalfi, maybe I was in a hurry, and didn't read everything correctly

Let's do this: you bake bread, take your own pictures and then you can post your own recipe, and if there were no changes in the recipe, then link to the source of this recipe.
It will be right

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