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Prep Time: Cook Time: Total Time:
Walnut Stout Bread
1/2 cup warm water, 110 degrees
1 envelope active dry yeast
2 tablespoons granulated sugar
2 cups stout or other dark ale, at room temperature
2 tablespoons olive oil
2 tablespoons unsweetened cocoa powder
1 tablespoon ground coriander
1 teaspoon aniseed, crushed or ground
1 tablespoon salt
4 cups bread flour or all-purpose flour
3 cups medium rye flour
1 cup chopped walnuts
cornmeal for dusting
1 egg, beaten with 1 tablespoon water
In very large bowl, whisk together warm water, yeast and sugar. Let stand 10 to 15 minutes until foamy. Stir in stout, olive oil, cocoa powder, coriander, aniseed and salt until combined.
Sift together the 2 flours and gradually beat into yeast mixture. When most of flour has been added, stir in walnuts. Turn dough out onto lightly floured board. Knead steadily until smooth and elastic, 10 to
15 minutes, slowly adding more flour if needed.
Clean bowl and oil it lightly. Place dough in bowl, turn dough to coat lightly with oil. Drape clean, damp towel over bowl and place in warm place until doubled, 1 1/2 hours.
Punch dough down, turn out onto board and divide into 2 pieces. Shape each piece into even round. Place on oiled baking sheet that has been dusted with cornmeal. Allow loaves to rise until doubled in bulk, 45 minutes to 1 hour.
Preheat oven to 375 degrees. Brush loaves with egg-water mixture. Using razor blade or sharp knife, cut decorative slashes on loaves.
Bake until crusts are firm and loaves are hollow-sounding when
tapped, 35 to 45 minutes.
Yields 2 loaves.
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Walnut Stout Bread
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Category: Recipes
Prep Time: Cook Time: Total Time:
Walnut Stout Bread
1/2 cup warm water, 110 degrees
1 envelope active dry yeast
2 tablespoons granulated sugar
2 cups stout or other dark ale, at room temperature
2 tablespoons olive oil
2 tablespoons unsweetened cocoa powder
1 tablespoon ground coriander
1 teaspoon aniseed, crushed or ground
1 tablespoon salt
4 cups bread flour or all-purpose flour
3 cups medium rye flour
1 cup chopped walnuts
cornmeal for dusting
1 egg, beaten with 1 tablespoon water
In very large bowl, whisk together warm water, yeast and sugar. Let stand 10 to 15 minutes until foamy. Stir in stout, olive oil, cocoa powder, coriander, aniseed and salt until combined.
Sift together the 2 flours and gradually beat into yeast mixture. When most of flour has been added, stir in walnuts. Turn dough out onto lightly floured board. Knead steadily until smooth and elastic, 10 to
15 minutes, slowly adding more flour if needed.
Clean bowl and oil it lightly. Place dough in bowl, turn dough to coat lightly with oil. Drape clean, damp towel over bowl and place in warm place until doubled, 1 1/2 hours.
Punch dough down, turn out onto board and divide into 2 pieces. Shape each piece into even round. Place on oiled baking sheet that has been dusted with cornmeal. Allow loaves to rise until doubled in bulk, 45 minutes to 1 hour.
Preheat oven to 375 degrees. Brush loaves with egg-water mixture. Using razor blade or sharp knife, cut decorative slashes on loaves.
Bake until crusts are firm and loaves are hollow-sounding when
tapped, 35 to 45 minutes.
Yields 2 loaves.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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