First, apologies to all beer lovers.
No, Guinness have not branched out into the bread market (AFAIK), but the thought of marrying the rich and creamy flavor of this beer with a rye bread has been on my mind a long time. I know you don’t care but when I drink beer, it’s this or one of the Southern German style beers with a nod towards sweet yeastiness. All other beers stink of course.
I think not all beers are suitable for baking. Sometimes their flavor in bread evaporate into nothing. What often remains is a stale bitterness that does not really blend with the flavor of the bread. The Guinness with its chocolaty and malty aftertaste is perfect for a grainy kind of bread like Vollkornbrot.
No mention of Vollkornbrot without the ‘flying top’ issue, i.e. the top of the crust flying off the rest of the loaf leaving a big hole. This time I was lucky and me thinks that soaking and boiling of the grains and meals help prevent a flying top. Also, as previously mentioned, the sourdough should be very acidic.
I thought I had turned down the oven but after 40 minutes it still was on 240°C making this loaf a bit too dark.
Rye meal soaker
- 100g coarse rye meal
- 100g warm water
Let stand covered for 5-16 hours at room temperature.
Rye grain beer soaker
- 150g rye grains
- 250g Guinness beer
- 50g sunflower seeds
Boil the rye grains in water for 30 minutes, ‘al dente’, drain and mix with sunflower seeds. Add the beer, mix and let stand covered for 12-16 hours. The liquid will be absorbed very slowly and there might still be excess beer at the end of the 16 hours. Use that in the dough.
- 100g rye flour
- 100g strong white flour
- 5g fresh yeast
- 10g salt
- 200g rye sourdough, hydration: 100%
- Rye meal soaker
- Rye grain beer soaker
Mix ingredients thoroughly until combined. Should the dough be too stiff, add some water until a constistency of mashed potatoes is reached. Desired dough temperature 27°C.
Bulk fermentation: 20-60 minutes depending how cool or warm the dough is. 20 minutes if it has the desired 27°C. Scrape out of the bowl directly into baking tin lined with baking paper.
Final fermentation: 20-40 minutes. Dough should rise sllightly and should not feel too light on top.
Bake at 240°C for 20 minutes and another 40-60 minutes at 190°C.