Easy Homemade Bread with Brewer's Yeast (The Foolproof Recipe!)
This Homemade Bread With Brewer's Yeast is easy to prepare and requires no tools or special skills. You do not need complicated techniques to prepare excellent and delicious Bread With Brewer's Yeast.
To make the preparation easier and faster, use the brewer's yeast in the right quantities proportionate to the available rising times to ensure this Bread With Brewer's Yeast. There are few rules for making good bread; mistakes are difficult if you follow the entire procedure.
The procedure has two variants: the first for soft bread without a crust and the second for a loaf of homemade bread with a crunchy crust, like bread without dough.
Preparation time: 20 minutes
Cooking time: 50 minutes
Quantity for: 1 loaf of 800 g
Difficulty: Easy
The first time, this brewer's yeast bread might be challenging, but the following times, you will understand it better when it is ready to cook, the rising times, and the dough's consistency will be even better! There are a thousand ways and a thousand techniques to make bread.
I will explain the easiest Bread with Brewer's Yeast, which saves me a lot of time, and I prepare it more frequently. I will try to list the variations in the processing in case you want to try your hand at different preparations.
Few Must Know about Preparing This Homemade Bread With Brewer's Yeast
Using brewer's yeast, you will not have to use extremely strong flours to have good bread; you need a simple white "0" flour mixed with a type 1, which is more wholemeal, but for the first few times, I recommend you use at least for a 50% of Manitoba flour.
To use wholemeal or spelt flours, I recommend that you knead them for a short time. This is because wholemeal flours tend to "tear" the gluten mesh with heat (thus less kneading).
The amount of water needed in the dough varies according to the flour and the moisture it can contain. Some flours absorb a lot of water and others less, consequently changing the consistency of the dough. If your dough is sticky, use more flour on the pastry board.
Salt and oil slow down the yeast. Salt tends to dehydrate it, so it is added at the end. Sugar, on the other hand, helps with leavening, so it is added to the first ingredients with the yeast.
The leavening time for bread is much shorter in summer than in winter (although in winter, you can make the bread rise in the oven with the light on). In summer, you will make bread half the time compared to winter.
Ingredients for Homemade Bread with Brewer's Yeast
300 g of "0" flour
200 g of Manitoba flour (or other strong flour)
320 ml of water at room temperature
10 ml of extra virgin olive oil
1 teaspoon of sea salt
12 g of fresh yeast (or 4 g of dry yeast)
5 g of granulated sugar (or 1/2 teaspoon of honey or 1/2 teaspoon of barley malt)
Notes about ingredients for Bread with Brewer's Yeast
You can add seeds (sesame, sunflower, flax, etc.) or dried fruit (walnuts, almonds, hazelnuts, pistachios, etc.) as the final ingredient in the dough. If you have mother yeast, you can replace it with brewer's yeast; leavening times will become longer, but you will get even more real bread. You can replace the "0" flour with other flour such as wholemeal, "00", type 1, or type 2 flour.
If you prefer to make bread with less yeast
The recipe's yeast amount is suitable for bread that rises in 4-6 hours. However, you can reduce the amount of yeast and increase the leavening times. With 2 g of fresh yeast, leavening takes about 15-17 hours.
Instruction on How to Prepare for Bread With Brewer's Yeast at Home
Put 3/4 of the room-temperature water in a bowl or planetary mixer. Dissolve the fresh (or dry) yeast and sugar (honey or barley malt) until the yeast is well dissolved.
Add the flour and knead for 1 minute, long enough to obtain a lumpy dough.
Add the oil and salt, knead, and add the remaining 1/4 of water, if necessary, until you get a soft but consistent dough—Knead for a few minutes by hand or with the planetary mixer.
Optional leavening: If you want lighter bread and have time, let this dough rise for 1 hour and a half or 2 hours; if not, make the balls directly.
Transfer the dough onto a pastry board and fold it several times to strengthen the folds. If you want to prepare sandwiches, make balls from the dough. Otherwise, leave it as a whole.
Move the right hand downwards, "moving" the dough, and then move one of the left hands upwards by pushing it again. Then, put the loaf (or rolls) on the plate lined with baking paper.
How to Make Your Bread with Brewer's Yeast Crust, Soft?
Let the bread rise for 2-3 hours (in the summer, 1 hour and a half is enough). This time varies according to the room temperature, so I suggest you observe it well. When the dough has doubled in volume, it is ready to bake.
You can let the bread rise in the oven turned off with just the light on. The temperature will be about 26-28 degrees.
Make cuts to the surface with a razor blade (if you have it, don't do it if you don't) just before baking it.
Bake at 190 ° C for 35 minutes, then raise the oven to 220 ° C to make a crust on the outside until it becomes evenly golden.
Please do not leave the bread on the baking sheet; otherwise, it gets soggy.
Transfer it to a wooden cutting board or a grill (such as the one in the oven) until it is completely cool.
How to Make Your Bread with Brewer's Yeast Crust, Crisp?
Put the bread or rolls to rise in a steel pan (or a glass or earthenware dish) lined with baking paper until doubled in volume (about 3 hours).
Preheat the oven to 230 ° C with the lid (which closes the pot or container where you will put the bread) inside the oven.
When it reaches temperature, mark the surface of the bread (optional) and place the pan in the closed container with its red-hot lid.
Bake the first 20 minutes at 230 ° C and the next 40 minutes at 220 ° C in static mode.
Remove the bread from the oven and immediately put it to cool on a rack.