Cherry beer bread

Cherry beer bread
 
alt

This recipe was uploaded
by RedfoxEstonia

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 300 ml [Belgian] cherry beer
  • 500 g organic rye flour
  • 100 g rye bread starter
  • 200 ml tepid water
  • 1 tsp sea salt
  • 2 tbsp malt syrup
  • 2 tbsp brown sugar
  • 2 tbsp malt flour
  • 50 g dried cherries
  • cooking margarine
mix the starter with beer and half of the flour, stir properly, sprinkle with flour and let stand for 8 hours. mix in half the remaining flour and some tepid water, if the dough is very thick, leave again for 8 hours. take out starter (150 g) for the next bread. Prepare a tin for a 1 kg loaf (26 x 10 cm) Mix salt, sugar, syrup and dried cherries in the dough and then as much flour as you need to get the dough to the right consistency. It shouldn´t be too heavy and thick, more like cookie batter, soft and shiny. Fill the tin to 2/3 , make holes into the loaf with a finger and leave to rise for 2 hours. Rising time being too long ends up with the bread looking fine on the top, but the bottom fill have fallen down leaving a hole in the middle. Bake for 35 minutes in 220 C, lower the heat to 200 / 180 C and bake another hour or so. To get a shiny crust, brush the loaf with milk twice during the baking process and with butter after taking it out. Leave to cool down in the tin, covered with a towel.
best with cream cheese and coffee.

Cherry beer bread

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by RedfoxEstonia

 
 
a bread that looks and tastes like cherry chocolate and goes down well for art hall people

Method


mix the starter with beer and half of the flour, stir properly, sprinkle with flour and let stand for 8 hours. mix in half the remaining flour and some tepid water, if the dough is very thick, leave again for 8 hours. take out starter (150 g) for the next bread. Prepare a tin for a 1 kg loaf (26 x 10 cm) Mix salt, sugar, syrup and dried cherries in the dough and then as much flour as you need to get the dough to the right consistency. It shouldn´t be too heavy and thick, more like cookie batter, soft and shiny. Fill the tin to 2/3 , make holes into the loaf with a finger and leave to rise for 2 hours. Rising time being too long ends up with the bread looking fine on the top, but the bottom fill have fallen down leaving a hole in the middle. Bake for 35 minutes in 220 C, lower the heat to 200 / 180 C and bake another hour or so. To get a shiny crust, brush the loaf with milk twice during the baking process and with butter after taking it out. Leave to cool down in the tin, covered with a towel.
best with cream cheese and coffee.
Show/hide comments

comments powered by Disqus