This bread is delicious with a ripe Camembert and some chilli chutney. Its fairly easy to make and only needs to rise one. It will keep for up to a week.
Ingredients
300g rye flour
200g white bread flour
4 tsp caraway seeds
1 tbsp black treacle (molasses)
Guinness or other dark ale (at room temperature).
9g salt
7g Instant yeast
Method
Ingredients
300g rye flour
200g white bread flour
4 tsp caraway seeds
1 tbsp black treacle (molasses)
Guinness or other dark ale (at room temperature).
9g salt
7g Instant yeast
Method
- Place the flours in a large mixing bowl and mix caraway seeds through. Add the salt and yeast (no need to mix in yet).
- Dissolve the black treacle in a small amount of hot water and add to the mixing bowl (no need to mix in yet)
- Slowly pour in a small amount of beer at a time whilst using either one hand or a large spoon to bring the mixture together.
- Once the mixture holds together, turn onto a lightly oiled surface and knead until smooth (about ten minutes).
- Shape into a ball or oblong and place either on a baking sheet (or as I did, in a banneton which creates the ridges).
- Set aside in a warm place loosely covered with cling film and wait until it doubles in size. In a warm kitchen this should take about two hours.
- Heat the oven to 180 deg C. and bake for 35 to 40 minutes. There is no need to reshape and prove the bread again before baking.