Wheat-rye bread with beer

Description

Gorgeous bread! And let the troubles of cooking do not scare you - everything is done quickly, for a long time only to wait for the approach of the dough and baking. But the result is very happy. My daughter and husband immediately tried it and was delighted. Recipe source - Good food

Ingredients

Flour

1.5 cup
Yeast

3.5 g
Water

0.5 cup
Instant coffee

2 tsp
Salt

1.5 tsp
Sugar

1 tsp
Rye flour

1.5 cup
Beer

250 ml

Cooking

For the dough, mix half a Cup of flour, half a Cup of warm water and yeast. Yeast Dr. Oetker have 3.5 g, but I was in Lviv a package of 12 g per 1 kg of flour. I took 2 tsp. the dough should rise the cap, it is necessary to mix and again to give her up. Convenient to put in a warm place and after 10-15 minutes you will see the result.

In a separate bowl, mix the coffee, 4 tsp of boiling water, salt and sugar.

In a bowl pour 1.5 cups. rye flour and 1 Cup wheat. To pour the sourdough, coffee and a glass of beer (to start).

Now pour as much beer to get a sticky dough that is hard to interfere with a spoon. It took me 240 ml, which is slightly less than half a bottle of half-liter. Flatten the dough, cover with a towel and let rise 2 times in a warm place (mine fit in a couple of hours).

Coming up the dough on a dusting of flour on the Board, not bothering to fold inward on all sides.

Should get here the envelope.

Loaf pan greased with oil, to priporoshit flour, our test envelope to pull out and put in the form. Let rise (cover) in a warm place. Top priporoshit flour. Time approach - 30 minutes (I have a form stood on the warm stove).

Now on to the baking mode. The oven heat to 230 degrees. Down to put a pot or pan of boiling water on top - form with bread. Bake for 15-20 minutes. It is necessary for a Golden brown crust.

Then lower the temperature to 200 deg. (a pan of boiling water I took out), cover the form with foil for 40-50 minutes to forget about the bread)))

After the time the bread out and wrap in a towel to rest. Really who's thinking about the rest - Mala threw a tantrum - come on bread! I had 10 minutes to unwrap and cut.

The structure of this porous bread, the aroma of rye (beer and coffee are not felt), crust - crispy. In General, Bon appetit!

Comments and reviews

Leave a comment or a recipe review