Description
Another recipe for dark bread to beer. This is a fairly fast option, as the dough is left to rise only once. Good bread with spicy odor and taste. Those who do not exactly breathe to the cumin should be like!
Ingredients
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Rye flour
1 cup
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Flour
3 cup
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Dark beer
150 ml
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Honey
3 Tbsp
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Margarine
1 Tbsp
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Yeast
14 g
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Water
100 ml
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Cumin
1 tsp
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Salt
1 tsp
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Garlic powder
0.5 tsp
Cooking
First of all, mix the rye flour and 1 Cup wheat.
Beer, honey and margarine heated to dissolve the honey and margarine.
Yeast to dissolve in warm water in the bowl in which you are going to knead the dough. Add the beer mixture, caraway seeds, salt, garlic powder (who doesn't love garlic, you may substitute onion powder) and a glass of a mixture of the two types of flour. Stir well until smooth.
Add the rest of the mixture of rye and wheat flour and again mix well with a spoon. Then, adding the remaining flour, knead a soft dough.
It is easier to knead on a floured Board or table surface. Ideally 10 minutes, but for the less patient at least 5 minutes. The dough will become smooth and no longer stick to hands. Shape into a ball and roll in oiled bowl until the dough covered with oil.
On the dough spread in a loaf pan and leave in a warm place for 45 minutes, covered with a towel. My form is quite large and the dough took about 1/4 of the.
For 45 minutes the dough rises pretty well.
Put in a preheated to 220 degrees. the oven and bake for 25-30 min. the Bread in the oven still slightly risen.
Once extracted it from the form, lubricated with oil (optional) and let cool on wire rack. It is desirable to use after cool down. Bon appetit!
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