This is the beer bread from Healthy Bread in 5 Minutes a Day. It has a bit of Rye Flour, and of course, Whole Wheat Flour. But it uses that Vital Wheat Gluten.
Nothing very interesting to add about the methods I used. I needed a quick everyday bread, didn't have time to fuss. So I threw together this one that I'd never tried before and let it rise 2 hours. I don't think that it rose all that well, but around the 2 1/2 hr point, I tossed it in the fridge.
I used alcohol-free beer, the kind that is sold in the grocery stores in Canada. It took about an entire can. And I used maple syrup instead of honey.
I formed the loaf using Reinhart's methodology for a loaf bread. I used a long thin loaf pan. It kept the loaf from spreading sideways a bit. The proofing period did see more sideways expansion than rising.
When baking I put several spritzes of water into the oven every few minutes to keep the crust nice. It worked okay without a pan in the bottom rack for steam.
The loaf looks fine but there wasn't much oven spring. My scores filled in a bit, so I guess it did rise.
This loaf will barely be enough for me to take to work tonight. David and I had some for break this morning, a deserved respite from putting the siding on the chicken coop.
Notes to Myself:
- The second part of this loaf uses onions and rosemary. Give it a try, if you have time.
- Try this loaf again sometime, and make sure that it doubles before refrigerating. If you are using the near-beer from the fridge, it is going to be colder, and it will require more time to rise. Use the near-beer that hasn't been refrigerated, if possible.