Bread
•Rustic Dark Stout and Caraway Rye
Total Time
65 min
Servings
10 people
Level
medium
Rating
(1)
Rustic Dark Stout and Caraway Rye
This hearty loaf combines the deep, malty flavors of dark stout beer with the earthy sweetness of molasses. It achieves a complex, artisan flavor profile without requiring a sourdough starter, making it perfect for savory sandwiches or serving alongside thick stews.
Ingredients
2 cups dark rye flour
2 cups all-purpose flour
1 packet (7g) instant yeast
1.5 tsp fine sea salt
1 tbsp caraway seeds
12 oz dark stout beer, warmed slightly
1/4 cup molasses
2 tbsp butter, melted
Instructions
- 1
In a large mixing bowl, whisk together the rye flour, all-purpose flour, instant yeast, salt, and caraway seeds.
- 2
In a separate measuring cup, whisk together the warm stout beer, molasses, and melted butter until combined.
- 3
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
- 4
Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, adding small amounts of flour if too sticky.
- 5
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- 6
Punch down the dough, shape it into a round loaf or oval log, and place on a parchment-lined baking sheet.
- 7
Cover and let rise for another 30 minutes while preheating your oven to 375°F (190°C).
- 8
Bake for 35-40 minutes until the crust is dark brown and the loaf sounds hollow when tapped on the bottom.
- 9
Allow the bread to cool completely on a wire rack before slicing.
