Wheat-rye bread on dark beer with onions

Category: Yeast bread
Wheat-rye bread on dark beer with onions

Ingredients

Dough:
St. yeast or dry 10 g or 1/2 h. l
Warm water 100 ml
Flour 100 g
Dough:
Dark beer 340 ml
Wheat flour 420 g
Rye flour 130 g
Salt 1 1/2 tsp
Large onion 1 PC.
Vegetable oil 1 tbsp. l

Cooking method

  • Good afternoon everyone!
  • I offer you wonderful bread with beer.
  • Dough.
  • Crumble the yeast in flour, if dry diluted in water.
  • In a bowl, combine flour and water. You will get a liquid mass. We leave the dough in a warm place for 30-40 minutes: during this time, the dough should increase in size and become covered with bubbles.
  • Dough.
  • Finely chop the onion and fry in 1 tbsp. l. vegetable oil to a dark golden color.
  • Add beer, flour, salt and onion to the finished dough. Knead the dough until it becomes smooth and no longer sticks to your hands.
  • We put the dough in a basket and leave it to come in a warm place. The dough should come up within 2-3 hours.
  • url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/112933/image~181.jpg]Wheat-rye bread on dark beer with onions
  • Preheat the oven to 70-80 degrees.
  • Place the resulting loaf in a cast-iron or thick-walled dish (pan) with the seam down; place the dishes in the oven.
  • Bake at 70-80 degrees for 40 minutes, then increase the temperature to 180 degrees, and when the temperature is reached, bake for another 40-50 minutes.
  • Bon appetit, everyone!

Note

For the test, I baked half the norm. I took whole grain and rye flour. There is one thing but ... the beer turned out to have a strong bitterness, this bitterness was reflected in the bread.
I liked the bread, but my husband did not! Here is the dilemma now. I will look for an alternative!
The bitterness ceases to be felt if Brot turns into Butterbrot!
If you are using whole grain flour, you need 120 ml of water.

TATbRHA
Kvitka22, but how to bake such bread in a bread maker? Please describe as briefly as possible.
Kvitka22
I would add the ingredients for the dough, then add what is for the dough. Everything for proofing and baking! It should turn out great!
Kvitka22
Oh sorry. Folded, not folded!
TATbRHA
At what point should the bread maker start kneading?
Kvitka22
Immediately, skip the dough moment. You can add a little more dry yeast. And if fresh, leave 10 grams ...
TATbRHA
Thanks for the clarification, I'll try it tomorrow: an enticing idea with beer and onions! Maybe I'll bake a loaf in the oven.
Kvitka22
Try it! Just take a good dark beer, otherwise I had a German one with a strong bitterness. Here in Ukraine there is sweetish, I think it would be better!
tvt
And here's what I got in the bread maker: Wheat-rye bread on dark beer with onions Wheat-rye bread on dark beer with onions and Wheat-rye bread on dark beer with onions
It's a pity that the aroma cannot be conveyed ...
Kvitka22
Super bread! And what a handsome one. In my bread maker, the roof has fallen forever, but yours is beautiful! With the scent, I can believe it smells delicious!
Linadoc
Quote: TATbRHA
Kvitka22, but how to bake such bread in a bread maker? Please describe briefly, if possible.
Tatyana, I often do this in HP. I have a Panas 2502 (she has not been demolished for 3 years with daily use, TTT). First, I put yeast, whey with beer in half (less often water), 100g wheat flour (usually 1 grade) and sugar, turn on "Pelmeni" or "Pizza" (any program where the kneading goes right away) - 2-3 minutes, turn it off. I am doing my own thing, after 1-1.5 hours I remember, I fall asleep all the rest according to the recipe (I also often add 1 tbsp of flaxseed agram) and turn on the "main bread" with a delay of 1-2 hours. Everything is always airy and lush. Yes, I forgot to mention that it doesn't matter which beer, the main thing is that it should be "live", not filtered, not pasteurized (I've had mine for several years already).
tvt
Quote: Kvitka22
In a bowl, combine flour and water.
I hope that I am using "Wheat flour" correctly?
And what is better to use "wheat flour": premium grade 1 or whole grain?
Linadoc
I don't know about Irina, but I prefer 1st grade flour (it has more gluten than premium flour and the aroma is brighter). And I always use whole grain in pure wheat bread (partly from the recipe), for example, in focaccia, and also in pies (I have them almost every day). Yes, and dry onions are better (and tastier, and the texture of bread is better).
TATbRHA
Linadoc, but without agram, this bread will turn out in a bread maker? Thanks for your reply in advance! I apologize, Kvitka22, I want to bake your bread, but I know that it can be difficult with rye flour, that's why I pester everyone.
Linadoc
Quote: TATbRHA
but without agram this bread will turn out in a bread maker?
Tatyanaof course it will work. It's just tastier with agram. But it's great without it.
Kvitka22
I only bake bread with whole grain flour. Our family does not eat white bread. I use rye flour in almost all bread recipes. Never had a problem, flour behaves just wonderful! And what are your difficulties with her?
TATbRHA
By hearsay ... I really like the Lithuanian homemade rye bread baked in the oven, but I've heard that you can't bake pure rye bread in a bread machine. I love this rye - a black piece smeared with butter and salted on top.
I baked mixed wheat-rye in a bread maker more than once, it turned out. So that about the "complexity" blurted out somehow ... out of place.
At home, they eat only white bread - they choose pomp, weightlessness, softness. But yours - with rye flour, fried onions, with beer - will certainly bake!
Kvitka22
Mmmm! I love oven bread too! It's a pity there is no real stove. But somehow I abandoned my bread maker and switched back to the oven! I'll come home and start looking for a baking stone. I really want to. I have been baking bread for only two years, we don’t buy bread at all. Show then your beer and bread miracle!
tvt
Quote: Kvitka22
And what are your difficulties with her?
I don't have that much experience to use the phrase "Mix flour and water in a bowl." determine the type of flour used. So I decided to ask ...
Thank you all - I found several useful links by searching for me still unfamiliar words like "agram".

P. S .: Now I'm doing it again: it rises. Only they asked for more onion: I fried 2 heads.
Kvitka22
Wow! Then tell us how with a lot of onions! Here, in addition to experience, desire is important! In general, baking bread for me is a kind of magic!
Flour is great in Ukraine, I like working with it!
Linadoc
Quote: Kvitka22
But somehow I abandoned my bread maker and switched back to the oven! I'll come home and start looking for a baking stone. I really want to.
Here is my rye on stone... But it turns out the same in HP, without problems.
Kvitka22
Oh, how cool! I can't do that in a bread maker! Thank you! I take a stone !!!
tvt
Here is attempt # 2 (with more bow) Wheat-rye bread on dark beer with onions
The incision will be when it cools down, if not eaten while I sleep
Did not have time - here is a cut of the 2nd loaf Wheat-rye bread on dark beer with onions
The smell of onions is very strong, but the taste is not strong, or is it I just love onions ...
Kvitka22
He is so handsome. Super!
I understood why my roof is falling in HB, but I bake from whole grain flour, and not from white! Here!
As for eating, I often have it. There are a couple of pieces left before the photo!
tvt
Quote: tvt
Now I'm doing it again: it rises. Only asked for more onions: fried 2 heads
Now I'm doing it again: it's not a problem with onions - I bought a "big onion" (470 grams). After frying, there are 276 grams left ... Not much?
Kvitka22
I think a little, there will be ,, very onion bread ,,!

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