Ok Folks, lifted this from a book on making bread in bread machines, so am breaching copyright laws but won't copy it word for word. Also if one of the moderaters thinks it should be removed, please do so.
You have to make a starter for this loaf.
Starter.
6fl oz Milk
4oz of Rye Flour
3/4 Teaspoon of easy blend dried yeast
Mix the milk, flour and yeast together in a large bowl. Stir than cover with a damp cloth , rest in a warm place for three days and stir once a day.
Dough.
6fl oz of flat beer
10 1/2oz of unbleached white bread flour
3oz of Rye Flour
1 Tablespoon of clear honey
1 1/2 Teaspoons of salt
1/2 Teaspoon of easy blend dried yeast
Tip the starter into the bread machine and add the beer. Add both types of flour ensure the beer is fully covered. Add the salt and honey in seperate corners. Make an indent in the centre of the flour and add the yeast.
Start the breadmaker on the 'Dough' setting. Lighly oil a 6 1/2 inch square tin that is fairly deep.
When the dough cycle finishes remove the dough and knock it back slightly. Roll the dough into a rectangle about 3/4 inch thick. It needs to be the width of the tin and three times as long. Fold the bottom third up and the top third down and seal edges with a rolling pin.
Place the dough in the tin cover with oiled film, leave in a warm place for 45-60 minutes or until the dough has risen to almost the top of the tin.
Preheat oven to 220c/425f gas mark 6.
Dust the top with a little wholemeal flour and slash the top diagonally 4 times one way and five the other.
Bake for 30-35 minutes, turn out onto a wire rack to cool.
Slice and butter. Enjoy!
Honey & Beer Bread
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Vossy1
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Matt
Nice one WB.
I hope you don't mind me adding this to your thread - thought I'd keep it tidy for Jim.
Ale yeast artisan loaf
I make a lot of Sourdough bread and when racking from primary, instead use the yeast left at the bottom to leaven the bread. Its easy and might be interesting for anyone who hasn't got a bread machine.
I hope this artisan method doesn't look too offputting, its designed to extend the proofing time to improve flavour and the stretching helps create big holes in the crumb. The point is to make it when you are in for most of a day doing other stuff. Makes a 1kg loaf:
(Night before)
40g yeast sludge
80g water at room temp
80g strong white bread flour
Mix thoroughly with a fork/whisk (for aeration) , cover pot with clingfilm and leave overnight in airing cupboard.
(Next morning)
200g starter above
325g water at room temp
13g salt
generous pinch of brown sugar/muscovado - whatever you have
560g strong white bread flour
Using a big bowl, add water, sugar and starter and mix thoroughly. Mix flour and salt together then add to bowl. Mix roughly with a large spoon and leave for 15 mins.
Turn out onto kitchen counter. Latest wisdom is to lightly oil your kneading area with veg/olive oil, rather than add extra flour to the worktop.
Knead for a couple of mins to make sure everything is incorporated. Leave alone 15 mins covered with a clean tea towel.
Stretch it out to about twice its width and breadth. Fold one edge back into the middle, and then fold the opposite edge into the middle, on top of the previous fold (like a letter). You now have a long fat piece of dough - turn it and do the same, folding both sides in as before.
Leave alone 30 mins covered with a clean tea towel.
Repeat stretch and fold at hourly intervals.
After a duration of approx 2.5-3.5 hours from when you first mixed the dough, it should be springy and when cut, show a network of holes inside.
Tuck the dough into a ball (try not to deflate too much) and wrap in a generously flour-dusted clean tea towel, sit in a culender to help retain the shape, and cover the top with a clean tea towel. Leave to prove for 2-4 hours. To check when it is ready to bake - poke with a floured finger. If it isn't ready, the dough will spring back rapidly. Once it loses a bit of spring, you are ready to bake.
Preheat oven to 230C for 20 mins.
Turn your dough out onto a baking sheet, slash the top tastefully with your sharpest knife/craft knife and whack it in the oven.
After 10 mins, turn the loaf 180 degrees and turn the temp down to 180C.
Bake for 55 mins. Cool on a wire rack. Don't cut it for at least 3 hrs!
Matt
I hope you don't mind me adding this to your thread - thought I'd keep it tidy for Jim.
Ale yeast artisan loaf
I make a lot of Sourdough bread and when racking from primary, instead use the yeast left at the bottom to leaven the bread. Its easy and might be interesting for anyone who hasn't got a bread machine.
I hope this artisan method doesn't look too offputting, its designed to extend the proofing time to improve flavour and the stretching helps create big holes in the crumb. The point is to make it when you are in for most of a day doing other stuff. Makes a 1kg loaf:
(Night before)
40g yeast sludge
80g water at room temp
80g strong white bread flour
Mix thoroughly with a fork/whisk (for aeration) , cover pot with clingfilm and leave overnight in airing cupboard.
(Next morning)
200g starter above
325g water at room temp
13g salt
generous pinch of brown sugar/muscovado - whatever you have
560g strong white bread flour
Using a big bowl, add water, sugar and starter and mix thoroughly. Mix flour and salt together then add to bowl. Mix roughly with a large spoon and leave for 15 mins.
Turn out onto kitchen counter. Latest wisdom is to lightly oil your kneading area with veg/olive oil, rather than add extra flour to the worktop.
Knead for a couple of mins to make sure everything is incorporated. Leave alone 15 mins covered with a clean tea towel.
Stretch it out to about twice its width and breadth. Fold one edge back into the middle, and then fold the opposite edge into the middle, on top of the previous fold (like a letter). You now have a long fat piece of dough - turn it and do the same, folding both sides in as before.
Leave alone 30 mins covered with a clean tea towel.
Repeat stretch and fold at hourly intervals.
After a duration of approx 2.5-3.5 hours from when you first mixed the dough, it should be springy and when cut, show a network of holes inside.
Tuck the dough into a ball (try not to deflate too much) and wrap in a generously flour-dusted clean tea towel, sit in a culender to help retain the shape, and cover the top with a clean tea towel. Leave to prove for 2-4 hours. To check when it is ready to bake - poke with a floured finger. If it isn't ready, the dough will spring back rapidly. Once it loses a bit of spring, you are ready to bake.
Preheat oven to 230C for 20 mins.
Turn your dough out onto a baking sheet, slash the top tastefully with your sharpest knife/craft knife and whack it in the oven.
After 10 mins, turn the loaf 180 degrees and turn the temp down to 180C.
Bake for 55 mins. Cool on a wire rack. Don't cut it for at least 3 hrs!
Matt
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Vossy1