How To make German Rye Beer Bread
1 Pkg. dry yeast
12 oz Can of warm beer
3/4 c Warm water
2 ts Salt
2 c Rye flour
3 c Unbleaced flour
2 tb Caraway seeds
In large bowl, put in the yeast with the water. Let set for 5 minutes. Then add the warm beer. Add the rye flour; beat until smooth. Add the caraway seeds. Place a large plate to cover bowl. Let set for 1 1/2 hours. Now beat down and gradually add the salt and unbleached flour. Mix and knead. If sticky, add a little flour on the board. Knead 6 - 8 minutes. Grease the bowl and place the dough in bowl and set in warm place until doubled. Then punch down and shape into 2 rolls and place in greased 9 x 5 x 3 inch loaf pans. Make egg wash (that's 1 egg yolk and tsp water) and brush on loaves. And make slashes down the breads 1/4 inch deep and let set for 10 minutes. Then place in heated 350 oven. Bake for 15 minutes and turn to 400 and bake for 25 minutes. Take from oven; let set in pans 10 minutes. Then turn out and place on wire rack to cool.
How To make German Rye Beer Bread's Videos
Beer Bread (3 Ways) - 3 Beers & 3 Bread Recipes
Today we’re making Beer Bread. Not one but three bread recipes. An Irish Style Soda Bread, a Quick Seeded Beer Roll and something a little more complex.
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Beer Bread (Irish Soda) Recipe
250g wholemeal flour
1½ tsp Baking Powder
¼tsp salt
½tsp clear honey
200ml full flavoured dark beer
Preheat the oven to 180°C, grease and flour a 1lb loaf tin. Mix the flour, baking powder and salt together in a large mixing bowl. Stir in the honey and beer to make a heavy, wet dough.
Spoon the mixture into the prepared tin and smooth the surface. Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Turn out and cool completely on a wire rack.
Seeded Beer Rolls
250g strong white flour
15g fresh yeast
5g salt
165g strong dark beer
100g mixed seeds
Place the flour into a large mixing bowl. Mix in the yeast, salt and beer. It should form a sticky dough. Turn onto a clean work surface. Knead until smooth.
Shape into a round ball, place in a clean bowl, cover and leave to rise until doubled in size.
Once proved, place the dough on the work surface and press all over to deflate. Divide into pieces, shape into rounds and place smooth side down into the mixed seeds.
Place the rolls onto a lined baking sheet and leave to prove again until doubled in size.
Then into the oven at 190ºC for 25 to 30 minutes until the puffed up and golden brown.
Transfer the rolls to a wire rack and leave to cool.
Guinness Bread
250g strong white flour
250g strong wholemeal flour
10g fine salt
10g fresh yeast
100g rolled oats
350ml guinness.
1tbsp honey
25g butter, melted
80g pre-ferment
50g rye flour, for dusting
For the pre-ferment mix 40g of dark rye flour, 1g of fresh yeast and 40ml of Guinness together to make a Poolish.
Leave the Poolish for 8-12 hours to allow the yeast to do it’s work.
Sift the flour and salt into a large mixing bowl. Add the rolled oats and combine well. Mix the yeast with the water. Gradually add the beer to the dry ingredients followed by the honey, and melted butter. Mix to a soft dough, adding more liquid if necessary.
Knead for approximately 10 minutes or until the dough springs back when pressed. Place in a large bowl and leave to prove until doubled in size.
Once proved knock back the dough. Reshape to a smooth ball and place in well floured proving basket.
Cover again and leave to prove once more until doubled and light and springy to the touch.
Turn out the bread and place in a pre-heated casserole pan, cut or score the top of the bread.
Cover with a lid and place in the oven at 220ºC for 30 minutes then remove the lid and return the pan to the oven and cook for another 20 to 30 minutes, or until you are happy with the colour.
Finally remove the bread from the pan and leave to cool on a wire rack.
CHAPTERS
0:00 Intro
0:07 Irish Style Beer Bread
0:59 Seeded Beer Roll
2:21 Guinness Bread
2:58 Poolish Pre-Ferment
3:58 Serving the bread
#beer #bread #breadrecipe
Danish Rye Bread Recipe | EU Politics Explained by Baking Danish Rye Bread
Some things are easier done than said. This also applies to baking and especially to this Danish rye bread! EU Commissioner Margrethe Vestager talks with Grorg Matthes about Bread Baking, Sour Dough and the links to EU policies.
In our series Baking Bread, EU correspondent Georg Matthes bakes 28 loaves from 28 EU countries and spices his baking instructions with typical anecdotes about each country.
#BakingBread #BreadRecipe #DanishBread
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How to make German Rye Bread Bauerbrot at home
Video of how to make an authentic German Rye Bread also known as a Bauerbrot (Farmers bread) at home. From start to finish.
Recipe, methods and tricks discussed.
How To Make Rye Crispbread from scratch ✪ MyGerman.Recipes
How to make Crispbread with rye flour - very easy and delicious! With very few ingredients, you can make this recipe and have your own, clean crispbread!
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✅ Original Recipe in German on streusel.ch
3 Ingredient Italian NO KNEAD BREAD | The Easiest way to make Bread
No Knead Bread Recipe - Easy Bread Recipe 2 ways!
PRE-ORDER MY COOKBOOK ❤ :
Detailed No Knead Bread Recipe:
Easy No Knead Bread:
- 1¼ cups (300g) lukewarm water + more as needed.
- 2½ tsp salt
- 2 tsp (7g) any dried yeast
- 3 cups (420g) all-purpose flour, plus more for dusting
If you are using the Zero Effort Method, only use 1 tsp of yeast.
If your dough seems dry, don't be afraid to add an extra 2-3 tbsp of water.
Every flour absorbs liquids differently. We are looking for a sticky soft dough (check
video for visuals).
Enjoy!
♥
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical,
without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:47 First Method to make Bread
02:15 Second Method to make Bread
04:12 Prep the Dutch Oven and shape the Bread
05:00 Bake the Breads
07:00 Let's compare the two breads
07:35 Ways to use this bread
Artisan-Style Bread
#shorts #artisanbread #nokneadbread
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