No-knead Dark Beer Rye Bread # shorts скачать в хорошем качестве

No-knead Dark Beer Rye Bread # shorts

I love No-Knead Overnight ferment breads in general because long proofing time would do all the work for you, e.g., flavor, texture, and structure of your delicious bread. For this recipe, use your favorite dark beer! I used Primus by Live Oak, which add dark roasted rich malty caramelly flavor I love. Check another beer rye bread recipe with caraway seeds:    • Crusty Beer Rye Bread | Super Easy and No ...   Ingredients 1 1/3 cups (170 g) dark rye flour 1.5 tsp salt 3/4 cup dark beer (your favorite dark beer or any beer if you do not like dark beer), room temperature 3/4 cup water, room temperature 2 cups (270 g) bread flour, plus more for dusting 1 Tbsp molasses, if you do not like molasses. alternative would be honey, maple syrup, black treacle, etc. ½ tsp. instant yeast Instructions Dough prepping Instructions 1. Put all dry ingredients in a large bowl and stir well until well combined 2. Mix beer with molasses and add to the dry ingredients 3. Add water and mix well until a dough is formed until no dry flour you can see. 4. Cover the bowl tightly with a lid or cling film and let it stand at room temperature for 12 to 18 hours. The dough will almost double in volume. 5. Prepare your choice of 2nd proofing container with piece of parchment paper. Flour the parchment paper well. 6. Flour your hands and the surface where you would scrape the dough from the bowl. Gently scrape the dough to the floured surface. 7. With lightly floured hands and a scraper fold the dough over on itself about 4-5 times to form round or oval loaf 8. Position the dough in the center of the floured parchment paper, seam-side down. 9. Sprinkle it with flour and put a lightweight kitchen towel over the loaf or close a lid if you are using another container with a lid 10. leave it covered for 1 hour or longer until dough no longer sprins back when poked with your finger. Baking Instructions 1. Position the oven rack in the center of the oven. 2. Place a heavy Dutch oven( or cast iron pot) in the oven. Preheat your oven at 450 F. 3. Carefully remove the hot Dutch oven from the oven 4. Lifting by the ends of the parchment paper, lower the dough, parchment paper and all, into the hot Dutch oven. 5. Score the loaf. This helps releasing steam and expanding the loaf during baking 6. Bake for 20 minutes with the lid on. 7. Remove the lid and bake for about 15- 20 minutes longer. 8. Leave it on a cooling rack at least 30 minutes before cutting. Enjoy! #noknead #artisanbread #beerryebread