Composition / ingredients
Step-by-step cooking
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My mother-in-law taught me this recipe, she adds all the ingredients exactly according to the recipe, but I usually put everything on the eye. Such bread is both healthy and delicious. And it will be just, by the way, for breakfast. To do this, sift wheat and rye flour into a small but deep bowl. Then pour salt to taste (mother-in-law takes 1 teaspoon), cumin and coriander on the tip of the knife. Mix all this thoroughly and pour in small portions of beer. Two hours before kneading the dough, the beer should be taken out of the refrigerator and left at room temperature. Knead a soft, homogeneous dough and cover with a napkin and leave for a few minutes. At this time, preheat the oven to 220 degrees and as soon as it warms up, reduce it to 200 degrees. A mold, you can grease a frying pan with butter and put the dough in it and put it in the oven. Bake for about 50-55 minutes. After that, we take it out of the oven, wrap it in parchment paper or in a towel. Leave until completely cooled. Bread on beer is ready! This bread can be served with almost any meal.
Caloric content of the products possible in the composition of the dish
- Light beer - 50 kcal/100g
- Non-alcoholic beer - 33 kcal/100g
- Strong beer - 150 kcal/100g
- Dark beer - 74 kcal/100g
- Beer - 50 kcal/100g
- Cumin - 333 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Ground coriander - 25 kcal/100g
- Rye flour - 305 kcal/100g
