* Exported from MasterCook *
Bread Machine Honey and Beer Rye Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Alcohol Bread
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Fatfree Grains
Posted Side Dish
Amount Measure Ingredient -- Preparation Method
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For the starter:
3/4 cup milk
1 cup rye flour
3/4 teaspoon rapid-rise active dry yeast
For the dough:
3/4 cup flat beer -- scant
2 3/4 cups unbleached white bread flour -- scant
3/4 cup rye flour -- (medium grind)
1 tablespoon honey
1 1/2 teaspoons salt
1/2 teaspoon rapid-rise active dry yeast
whole-wheat flour -- for dusting board
Mix the milk, flour and yeast for the starter in a large bowl. Stir,
then cover with a damp dish towel. Rest in a warm place for 3 days;
stir once a day.
Make the dough. Pour the starter into the bread machine pan. Add the beer.
If the instructions for your machine specify that the yeast is to be
placed in the pan first, simply reverse the order in which you add
the liquid and dry ingredients.
Sprinkle both types of flour over, ensuring that the beer is
completely covered. Add the honey and salt, placing them in separate
corners of the bread pan. Make a shallow indentation in the center of
the flour (but not down as far as the liquid) and add the yeast.
Set the bread machine to the dough setting; use basic dough setting
(if available). Press Start. Lightly oil a 6 1/2" square pan that is
fairly deep.
When the dough cycle has finished, remove the dough from the machine
and place it on a lightly floured surface. Punch it down gently.
Roll the dough into a rectangle about 3/4" thick. It needs to be the
same width as the pan and three times as long. Fold the bottom third
of the dough up and the top third down, then seal the edges with the
rolling pin.
Place the folded dough in the prepared pan, cover it with lightly
oiled plastic wrap. Leave in a warm place for 45-60 minutes, or until
the dough has risen almost to the top of the pan.
Meanwhile, preheat the oven to 425F. Dust the top of the loaf with a
little whole wheat flour.
Using a sharp knife, slash the loaf with four long cuts. Repeat with
five cuts in the opposite direction to give a cross-hatched effect.
Bake the bread for 30-35 minutes, or until it sounds hollow when
tapped on the bottom. Turn out onto a wire rack to cool slightly
before serving.
Source:
"breadexperience.com"
S(Internet address):
"http://breadmakingblog.breadexperience.com/2008/10/beer-rye-bread-in-bread-machine.html";
Copyright:
"From: Bread Machine: How to prepare and bake the perfect loaf by
Jennie Shapter"
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Per Serving (excluding unknown items): 188 Calories; 1g Fat (6.4%
calories from fat); 6g Protein; 37g Carbohydrate; 1g Dietary Fiber;
2mg Cholesterol; 276mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2014 - 0908