Wheat-rye bread on beer (oven)

Category: Yeast bread
Wheat-rye bread on beer (oven)

Ingredients

Wheat flour (general purpose) 190 g and 2 heaped tablespoons (depending on the moisture content of the flour)
Rye flour (peeled) 170 g
Salt 1 tsp
Sugar 1 tbsp. l.
Vegetable oil (not refined) 2 tbsp. l.
Rye malt 1 tbsp. l.
Live unfiltered beer 270 gr.
Water for brewing malt 45 gr.
Coriander, cumin taste
Yeast "Saf-moment" (red) Slightly less than 1 tsp.

Cooking method

  • Boil the malt and let it cool. Place all ingredients in a bread maker (as instructed). Turn on the program:
  • Mix 1 (intermittent) - 3 min.
  • Kneading 2 - 31 min.
  • Add spices at the signal (I don't add)
  • Test approach - 60 min.
  • Remove the dough from the bread machine. Transfer to a mold and proof for 25 - 39 minutes (until the volume increases by about 2 - 2.5 times). Heat the oven to 180 * C and bake with the bottom on for about 30 minutes. Turn on the grill for 1 - 1.5 minutes to create a crispy top crust. You can add more malt - it's not for everybody.
  • Bon Appetit!

The dish is designed for

1 loaf weighing 630 - 650 gr.

Time for preparing:

about 2 hours

TasjaN
tell me, but you can not bake in the oven, but in the HP and then what mode to use? (BORK X500)
sergey1953
I think you can. One condition is to choose the consistency of the dough. The composition that I gave by the consistency of a kolobok can be baked in KhP. And select the baking mode based on the program that I wrote. It's just that my HP allows me to create baking programs myself. In my HP it will look something like this:
Loaf 750 gr, medium crust color.
1. Mix 1 (intermittent) - 3 min.
2. Kneading 2 - 31 min.
3. Proving dough 1 - 25 min.
4. Crumpling - 10 sec.
5. Proving dough 2 - 50 - 60 min.
6. Baking - 45 - 50 min.

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