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Bread recipe
Beer and Food by MATTFUNGUS
Chocolate rye bread put in bread machine in this order and bake on french bread setting 1 bottle beer (I used wernesgruner, but recommend a porter or a stout, though dont waste a good one) 2 T soft butter 4 T weyermans chocolate rye malt 1 T gambrinus malt (ground) 2.25 cup white flour 1 cup rye flour 1.25 T salt 1 T brown sugar Yummy, yummy yummy[|)]
12 years ago
SLOWRUNNER77
84439
SLOWRUNNER77
84439
Sounds good. I too, am lacking in the bread machine department.
MATTFUNGUS
5888
MATTFUNGUS
5888
Old school. Mix ingredients. knead for 10 minutes, grease bowl, cover with a dish towel and let sit in a warm place for 1 hour. Knead 10 minutes, cover and let rise again. Knead 5 minutes, transfer to a baking pan, cover, let rise 1 hr, in the mean time start a wood fire in stove, allow to heat until just coals and you have a slow even fire. Transfer bread into over when it gets down to 360 degree (350 for conventional oven) and bake for 50 minutes. Make sure flew as nearly sealed to keep oven from losing heat. Do not peak. bread is done when thumped and sounds hollow. make sure not to use pine resin based woods as imparts a pinesol like flavor and coals cool too fast. Remove bread, cover with a cloth, let stand 10 minutes, pop out of pan and roll in a cloth. Let stand for 1 hour. Slice bread. If outside is baked, but inside is runny and liquidy, consult a curandera to rid yourself of witches curse.