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Rye Dark Beer Bread Recipe 호밀 흑맥주 식빵 만들기 :: mikou 미코유
You can feel the flavor of the dark beer.
There is almost no alcohol when it is baked.
It is the bread which is eaten continuously.
Please press 'Like' & Subscribe ♡.♡
= Rye Dark Beer Bread =
1 Servings ( Baking Pan W 22.5cm x H 10.5cm x D 9.5cm )
Ingredients
200g Bread flour, 40g Rye powder, 40g Kraftkorn mix, 25g Sugar, 4g Salt, 5g Instant Dry Yeast, 120g Dark beer, 60 ~ 70g Water, 15g Butter
1. Mix ingredients and knead.
2. Add butter and knead until smooth.
3. Cover and let the dough rise until doubled in size.(Primary fermentation)
4. Divide into four equal parts.
5. Round the dough and set aside for 20 minutes.
6. Roll out the dough. And shape the dough.
7. Let rise to height the bread pan.(Second fermentation)
8. Bake at 180℃ (350℉) for 20 ~ 25 minutes.
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흑맥주를 넣어서 향과 맛이 더욱 좋은 식빵이에요.
구수한 맛이라서 자꾸만 먹고 싶은 맛입니다.
구워져서 알콜은 거의 없으니 먹어도 취하지 않아요.
안심하세요.
'좋아요'를 꾹~! 구독 꼭! 눌러주세요~♡
= 호밀 흑맥주 빵 =
옥수수 식빵 팬 1개 분량
( 윗면 기준 22.5cm x 10.5cm x 9.5cm (가로 x 세로 x 높이) )
재료 : 강력분 200g, 호밀가루 40g, 크라프트믹스 40g, 설탕 25g, 소금 4g, 인스턴트 드라이 이스트 5g, 흑맥주 120g, 물 60 ~ 70g, 버터 15g
1. 제빵기에 실온의 맥주와 물을 넣고 설탕, 소금, 이스트를 넣어 주세요.
2. 그 위로 가루류를 모두 넣고 반죽을 시작합니다.
3. 반죽이 한덩이로 뭉쳐지면, 버터를 넣고 제빵기에서 반죽과 1차 발효까지 마쳐 주세요.
( 실온에서 할 경우, 2.5배 부풀때까지 1차 발효합니다. )
4. 반죽을 4등분으로 분할하고, 둥글리기 해 20분간 중간발효합니다.
5. 반죽을 밀대로 밀어준 뒤 돌돌 말아 잘 이어줍니다.
6. 틀에 반죽을 나란히 담고, 틀 높이까지 올라오도록 2차 발효합니다.
7. 180도 예열된 오븐에서 20 ~ 25분정도 구워주면 완성입니다.
구독하기: