Dark Beer Bread
A rustic and flavorful dark beer bread with a wonderfully dense and moist texture.
Story
There is something incredibly comforting about the aroma of freshly baked dark beer bread filling the house. This rustic loaf relies on the deep, malty notes of stout to create a beautifully rich flavor and a wonderfully dense, moist crumb. It is the perfect accompaniment to a warm bowl of soup or simply enjoyed fresh from the oven with a smear of butter.
Ingredients
millet
30g
high-gluten flour
200g
whole wheat flour
80g
brown sugar
15g
instant yeast
4g
salt
1/4 teaspoon
black beer
160g
water
85g
unsalted butter
15g
Decoration: high-gluten flour (used for shaping)
50g
Instructions
1
Step 1
Wash the millet and drain the water, then add 85g of water and soak for more than 3 hours.
2
Step 2
Simmer over low heat together with the soaking water until the moisture is completely absorbed.
3
Step 3
Take out to let cool, cover with plastic wrap, refrigerate for about 30 minutes, and set aside for later use.
4
Step 4
Combine the refrigerated millet with all ingredients except butter, and knead until smooth. Then, add the butter and knead until it forms a slightly extensible dough. Place in a warm spot to undergo bulk fermentation.
5
Step 5
Fermentation is complete.
6
Step 6
Take out the dough and divide it into four equal portions. Roll into rounds, evenly coat the entire surface with bread flour, and place into a baking pan for the final proofing. Bake in a preheated oven.
