Dark beer bread from the BBA

Ingredients for 1 servings:

• 1 tea bag, black
• 100 ml water, boiling
• 1 tsp instant coffee powder
• 75 ml water, cold
• 200 g wheat flour type 405
• 200 g rye flour type 997
• 1 tbsp bread spice mix
• 1 tsp sugar
• 2 tsp, leveled salt
• 1 tsp baking cocoa
• 2 tbsp skimmed milk powder
• 2 tbsp potato fiber or mashed potato flakes
• 250 ml dark beer
• 1 tbsp oil, neutral
• 1 ½ tsp dry yeast, approx. 5 g

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 3 hours 50 minutes

Recipe for the bread maker, mildly spicy

Please follow the instructions for your own BBA. In mine, the dry ingredients go first. Pour boiling water (75 ml) over the tea bag (I used Earl Grey) in a cup and let it steep. In the meantime, remove the baking pan from the machine, insert the dough hook (I have a special one for rye dough), and mix in the dry ingredients, without the yeast. Remove the tea bag and stir in the instant coffee powder. Pour the tea into a measuring jug and top up with the remaining water to 150 ml. Pour the tea, beer, and oil over the dry ingredients. Place the pan in the machine, close the lid, and pour the yeast into the yeast distribution compartment. Start the program. Check again if everything is kneaded smoothly. If not, carefully add a little more beer. After the program has ended, remove the bread from the pan and let it cool on a wire rack. Bake it using the Rye program (3:30 program with 60 minutes of bread baking time) or the Normal program (I use the 4-hour program). This recipe yields a 750-800g loaf. Notes: First, pour the liquid ingredients into the pan, then add the flour mixture and sprinkle with the dry yeast. The type of tea and beer you choose influences the flavor. Coffee and cocoa are used to color the bread, while milk powder and potato fiber (from low-carb cooking) are used to bind the dough. For the non-alcoholic version with malt beer, omit the sugar.