Bread with honey and beer
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Makes 4 cakes
Ingredients
For starter
- 175 ml of fresh milk
- 115 g of rye flour
- three quarters of a teaspoon of dry yeast
- 10g bread improver MAX-WAY
For the dough
- 175 ml of fresh milk
- 115 g of rye flour
- three quarters of a teaspoon of dry yeast
- 10g bread improver MAX-WAY
- 170 ml of wheat beer
- 300 g of white flour
- 85 g of rye flour
- one tablespoon of honey
- one and a half teaspoon of salt
- half a teaspoon of dry yeast
Method
- STEP 1Mix the milk, flour and yeast for the starter. Stir and cover with a damp cloth. Leave the condition to stand in a warm place for three days, stirring once a day. Dough is prepared by putting the starter into the bowl. Beer is used. Sprinkle the flour to cover the beer. Honey and salt are placed in separate places. The yeast is poured into a well in the middle of the flour. Place the appliance in the "dough" position and start up. Lightly oiled 17 cm square shape. When the mash stops, the dough is removed and placed on a slightly arched top.
- STEP 2Shrink in a rectangular shape 2 cm thick. Lower third of the dough is rolled up and top down. Place the dough in the form covered with a transparent foil and leave it in a warm place for 45-60 minutes. Sprinkle with a little flour. With a sharp knife, a few incisions are made on a cross. Bake pre-heated to 220 degrees oven 30-35 minutes.
- STEP 3The ready bread is removed and turned on a kitchen grid to cool down.
