Whole grain bread with beer__

Today we have a recipe for homemade bread, which we will cook with dark beer. The result is simply amazing pastries that will amaze you with their aroma! In addition, I propose to make bread dough using whole grain wheat flour, so ready-made pastries will also be useful. It is ideal for meat and fish sandwiches, first courses and appetizers. You should definitely try it too.

For the recipe for this excellent bread, I am very grateful to my friend Olesya from Vietnam. She always shares proven and high-quality baking recipes (and not only), so I boldly cook using them. From the specified amount of ingredients used, a rather impressive loaf is obtained, so if necessary, you can reduce the proportions by half.

Ingredients

• Whole grain wheat flour (370 grams)
• Wheat flour of the first grade (85 grams)
• Beer dark (320 milliliters)
• Natural honey (1 tablespoon)
• Water (2 tablespoons)
• Salt (2 teaspoons)
• Fast acting yeast (5 grams)

Directions

1. To make homemade bread, we will take two types of wheat flour (whole grain and first grade), dark beer, water, natural honey, salt and yeast. If you do not have wheat flour of the first grade, you can use the highest or the second - it is not so important, there is not very much of it. Be sure to take dark beer - it gives a characteristic aroma to the finished bread. Natural honey can be replaced with molasses or plain sugar. It is not necessary to take fast-acting yeast - just dry (also 5 grams is a heaped teaspoon) or pressed (you need 3 times more, that is, 15 grams) are perfect. Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish (with the addition of honey) liquid for 10-15 minutes.
2. First you need to sift two types of wheat flour. Add salt and fast-acting yeast to it, mix everything thoroughly.
3. Then we dissolve natural honey in warm (not hot, but slightly warmer than the human body) water. Pour into the flour mixture.
4. Next, add dark beer, which should be at room temperature.
5. First, you can mix everything with a spoon, and then knead the dough with your hands until it is completely smooth and homogeneous. The dough turns out to be slightly sticky, it is soft, but keeps its shape well. We send the dough to heat for 1 hour, after which we do a light kneading and again to heat for another 1 hour. Where is the best dough to wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no bread.
6. After the specified time, the bread dough will at least double. It will become fluffy and quite airy. And how it smells!
7. Now it's time to move on to shaping the dough. Depending on how you see your future bread, it can have a different shape. I suggest baking it on a baking sheet, that is, on a baking sheet. We spread the dough on the table (you can lightly sprinkle it with flour) and knead (or roll) it into a layer.
8. We fold the dough like a euro letter, that is, opposite sides on top of each other.
9. Then we do the same thing again: we fold the long sides to make a plump square.
10. We carefully pinch the seams, thereby giving the workpiece a rounded shape.
11. Turn the workpiece over with the seam down, roll it up a little and transfer it to a baking sheet covered with baking paper and a little floured.
12. Powder the top of the workpiece a little. Cover with a towel or cling film and let it stand in a warm place for 35-40 minutes.
13. When the dough comes up, use a razor or a sharp knife to make cuts so that they open during baking without cracking the bread.
14. You need to bake whole grain bread with beer in a preheated oven for 30-35 minutes at 220 degrees.
15. Remove the finished bread from the baking sheet and cool completely on a wire rack or wooden cutting board.
16. Whole grain beer-based bread is ideal for meat and fish sandwiches, first courses and appetizers. Be sure to try these aromatic and delicious homemade cakes!