Wheat-rye bread on beer in a bread maker

Category: Yeast bread
Wheat-rye bread on beer in a bread maker

Ingredients

Wheat flour 300g
wholemeal rye flour 146g
salt 2h l.
brown malt 2st. l.
caraway 1 st. l.
beer 295ml
fresh yeast 10g

Cooking method

  • H / P Panasonic
  • Program: Italian (4.5 hours)

Time for preparing:

4.5 hours

Cooking program:

Italian

Note

The taste of real rye bread.

Alex M
Excuse me, but what is the Italian program? Judging by the cooking time, the 10th (single grain) is more suitable.
DonnaRosa
Quote: Alex M

Excuse me, but what is the Italian program? Judging by the cooking time, the 10th (single grain) is more suitable.
: girl_cleanglasses: Any other program at the right time.
4.5 hours = Italian in Panasonic (European version).
Alex M
I'm understood, thank you. But there is a question: how do you add malt (dry or brewed), if you brew, then in what amount of water?
DonnaRosa
Quote: Alex M

I'm understood, thank you. But there is a question: how do you add malt (dry or brewed), if you brew, then in what amount of water?
If I brewed malt, it’s all in water, but the bread is on beer, so I don’t bother - I put dry malt and thoroughly mix all the dry ingredients with my hand in a weighing pan, where I put everything before pouring it into the bucket.
I soak fresh yeast, stir it in beer and pour it over everything dry.
Alex M
Thank you for your answer, I will try to do it, as you write, from dry malt, otherwise I did it with custard malt (pre-brewed 40 ml with boiling water and cooled it before laying). It also turned out good, the taste is like in the days of our childhood! :) The only thing is that the hat did not come up (as in your photo).
DonnaRosa
Quote: Alex M

Thank you for your answer, I will try to do it, as you write, from dry malt, otherwise I did it with custard malt (pre-brewed 40 ml with boiling water and cooled it before laying). It also turned out good, the taste is like in the days of our childhood! :) The only thing is that the hat did not come up (as in your photo).
It will definitely rise, even if you put a couple of grams less yeast, provided that the yeast is fresh and works well.
I bake wheat-rye according to my different recipes, even with water, but for a long time I put the malt dry and don't bother with soaking, as I did three years ago. Everything turns out great. The bread smells like rye and tastes great.
The program includes a dough minus about 30-40 minutes before the start of baking. The dough rises properly both times.

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