Bread with
honey and wheat beer. For starter: 175 ml of fresh milk, 115 g of rye flour,
three quarters of a teaspoon of dry yeast. For the dough, 170 ml of wheat beer,
300 g of white flour, 85 g of rye flour, one tablespoon of honey, one and a
half teaspoon of salt, half a teaspoon of dry yeast.
Mix the milk, flour and yeast for the starter.
Stir and cover with a damp cloth. Leave the condition to stand in a warm place
for three days, stirring once a day. Dough is prepared by putting the starter
into the bowl. Beer is used. Sprinkle the flour to cover the beer. Honey and
salt are placed in separate places. The yeast is poured into a well in the
middle of the flour. Place the appliance in the "dough" position and
start up. Lightly oiled 17 cm square shape. When the mash stops, the dough is
removed and placed on a slightly arched top.
Shrink in a
rectangular shape 2 cm thick. Lower third of the dough is rolled up and top
down. Place the dough in the form covered with a transparent foil and leave it
in a warm place for 45-60 minutes. Sprinkle with a little flour. With a sharp
knife, a few incisions are made on a cross. Bake pre-heated to 220 degrees oven
30-35 minutes. The ready bread is removed and turned on a kitchen grid to cool
down.
This is top bread
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