Author Topic: Beer Rye Bread  (Read 209 times)

Offline Trompie67

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Beer Rye Bread
« on: January 24, 2021, 02:48:36 PM »
Something completely different! Has taken one or two attempts to get to where I'm happy - I had to do something to get rid of the atrocious Heineken non-alcoholic ****!  :ROFLMAO:

Day 1 Ingredients:
2 cups rye flour
330ml beer
2 x 10g packets dry yeast

Day 1 Method:
Combine rye flour, beer & yeast in a large bowl. Cover with plastic wrap & leave overnight.
NB: Do not refrigerate!



Day 2 Ingredients:
2 tablespoon white sugar
1 tablespoon salt
2 tablespoon shortening
1 egg
1 cup rye flour & 2 cups white bread flour mixed
1 tablespoon Caraway seeds (optional)
1 tablespoon Maizena

Day 2 Method:

Yesterday's mixture will have risen to at least double the size:



Add sugar, salt, shortening & egg to yesterday's mixture.
Beat with a mixer until smooth.
Add Caraway seeds if wanted.
Slowly add the rye & white bread flour mixture until you have a smooth, pliable & soft dough.
Knead the dough on a lightly floured surface for 10 to 15 minutes.
Place in an oiled bowl, turn to oil the surface of the dough.
Cover with plastic wrap & leave in a warm place to rise until doubled - approx 1 to 2 hours.



Once risen, take out of bowl onto light floured surface and punch down.



Divide into 2 equal halves, shape into loaves & place onto baking sheet sprinkled with Maizena.



Let rise for about an hour.

Bake in preheated oven at 200 degrees C for 30 minutes.
Cool on racks when you take it out the oven. To check if it is ready lightly tap on the underneath - if it sounds hollow it is ready!



Leave for 15 to 20 minutes to cool, slice & enjoy with butter!



"Trumpets are a bit more adventurous; they're drunk! Trumpeters are generally drunk. It wets their whistle."
Paul McCartney

With thanks to F_D for this pearl of wisdom!