DE19512925A1 - Bread made using beer as dough-making liq. - Google Patents

Abstract

Bread made from a dough comprising 5-30% rye flour, 5-40% wheat flour, 5-40% active grain mixt., 5-40% special grain mixt., 0.3-2% salt, 0.5-3% yeast, 0.5-10% oats, 0.5-10% sesame, 0.5-10% souring agent or dry souring agent and 20-40% beer, wherein the seed and grain components are separately crushed and pre-swollen and formed into a first dough. This is mixed with a second dough made from the flour components, kneaded, formed into separate rolls, or divided into baking tins, and allowed to rise.

Description

The invention relates to a special bread, in which for the Dough preparation necessary water content by beer (top and / or bottom-fermented) is partially or completely replaced. because at the exchange can be through a single type of beer, for example play by black beer, or by different beers in Mixed form can be made.

Known is the exchange of water in the bread, to Example with vegetable, fruit and herbal juices. Also the Verwen milk-based yoghurt, kefir and buttermilk is known. To prevent mold and rot The water is partly due to vinegar or citric acid puts.

These water substitutes require above all a good digestibility speed of the baked bread. They are particularly suitable for a dietetic way of life. The disadvantage of these solutions consists in the large variations in taste of this particular Bread types developed for special buyers.

The object of the invention is to provide a recipe that it allows to make a bread, where in the process of dough-making Dissolve the water partially or partially against another liquid is completely replaced while keeping a spicy, heart adhere and maintain strong taste and at the same time the trend a healthy and natural diet, so easy to digest and high-fiber, fully meet.

This task is solved by a special bread consisting of

rye flour 5 to 30% wheat flour 5 to 40% Rustikorn Mix 5 to 40% Grain Special Mix 5 to 40% salt 0.3 to 2% yeast 0.5 to 3% oats 0.5 to 10% sesame 0.5 to 10%   Sour or dry sour 0.5 to 10% beer 20 to 40%

based on the total amount that has been produced, by coming out of the appropriately bruised, serrated and preswollen meal and seed shares a first and separated from the flour components made a second dough been given, the two types of dough together, after one short rest time kneaded again and after another short Rest period divided into portions, each portion round, in flour pressed, or two dough halves placed in a box shape and on Gare.

Before inserting into the oven will be the top of the round Bread with several cuts running laterally to the middle Provided.

In the case of bread can be made a longitudinal section. The cuts on the breadboard contribute to the relaxation of the dough and for increased crust formation.

When baking the box bread, it has to be advantageous proven to bring two dough halves in the box shape. The facilitates the later sharing of the bread when selling.

With the ingredients mentioned and the type of preparation is a excellent special bread made in his Ge taste variety can be made very variable. So get one at the partial or complete exchange of the water through dark beer, for example black or old beer dark bread with a strong, savory, spicy taste, at the beer type hints tastefully detectable is.

When using light beer, for example Pilsner or Wheat, analogous to a strong spicy lighter in the taste Loaf. Of course, beer mixes of light and dark are also varieties for dough preparation and thus for the Flavor interesting.  

The bread thus produced is loose, long-lasting, can be freeze and can be fresh as well as after a long time Storage time to be cut properly.

It is also suitable for industrial production because of the existing very good cut resistance in connection with the high degree of freshness packaging and market in ge cut version without quality restrictions possible is.

Another advantage is that the recipe as Dry mixture can be processed centrally, so that the Bakers in the production of special bread only the beer content (Variety and quantity) must be determined for the dough preparation.

Claims (3)

1. Special bread, consisting of rye flour 5 to 30% wheat flour 5 to 40% Rustikorn Mix 5 to 40% Grain Special Mix 5 to 40% salt 0.3 to 2% yeast 0.5 to 3% oats 0.5 to 10% sesame 0.5 to 10% Sour or dry sour 0.5 to 10% beer 20 to 40% based on the total amount of dough produced by making a first dough separately from the corresponding crushed crushed, cracked and pre-swollen portions of the meal and seeds, separated from the flour portions, put the two types of dough together again after a short rest period kneaded and, after another short rest, divided into portions, each portion round, pressed into flour, or two dough halves were placed in a box shape and placed on Gare. 2. Special bread according to claim 1, characterized in that at the dough preparation, the water partially or completely Beer, the same or different in color and fermentation, is replaced. 3. Special bread according to claim 1 and 2, characterized that all dry ingredients of the recipe as dry mixture are produced centrally.