The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

50% Stoneground Wholemeal with Sunflower seeds and home brew Dark Irish Stout raised

yozzause's picture

50% Stoneground Wholemeal with Sunflower seeds and home brew Dark Irish Stout raised

What a mouthfull of a title and what and what a mouth full of a bread

I have recently made a very nice Dark Irish Stout and retained the dregs from the bottom of the fermenter. The stout has just been sampled with  a very big tick of approval it was a very vigourous brew and performed very well indeed. i took 250 grams of stoneground wholemeal flour and added 250mls of my brewery sludge  and bought it together and set it aside as a soaker.

the container shows the brewing dregs that i have kept in the fridge for a few weeks now.

the above pic shows  the dough as it was taken after bulk fermentation marks on the bowl give an indication of the rise.

The soaker showed good signs of activity after 6 hours  but it was bed time so it ended up with a soak time of  15 hours, the soaker was still retaining its gas the nextmorning and so the to the mix was added 250grams of plain white flour (AP) just supermarket home brand stuff 10 grams of cooking salt 20 grams of blended oil 20 grams of malt extract and a further 100mls of stout giving a total hydration of 70% NO YEAST or other culture were added. the kenwood chef was employed for the mix and toward the end 100grams of sunflower seed kernals were mixed in the dough was finished at 9.30am  and from the picture above the dough was marked on the cling film and a good rise resulted after a bulk fermentation time of 5 and a half hours.

The dough was tinned up and was slightly small for the tin @ 900grams the loaf was given a full proof of about 5 hours and baked in a gas oven on 200 deg C for 35 to 40 minutes. little or no oven spring was evident.

The aroma was delightfull but i went to bed as soon as it came out of the oven but was delighted to have a wonderfully moist and full flavoured bread for both breakfast and again as sandwhiches for lunch.

So although we do not celebrate thanksgiving here in Australia i think this would have been a worthy loaf for such an occasion, perhaps Australia day in January when we have a big firework display over Perth city and  we watch it from the back of my Hartley yacht in the Canning River with a nice cold SAV BLANC

kind regards Yozzause


pmccool's picture

That is one good-looking loaf of bread!  I don't see any evidence of a mismatch between loaf size and pan size.

I've already had dinner but you have my mouth watering.  That must smell and taste wonderful.


ehanner's picture

Yozza, you have outdone yourself. That looks simply delicious.


yozzause's picture

Thanks folks for your comments

I have yet to find out from the manufacturer of the brew kit what the yeast strain is but will advise when i do find out. Quite a few of my friends are helping me out by trying the stout, thats what friends are for, and i  am thinking of putting another brew down for Christmas,due to their commitment to a thourough study of the black stuff. 

However we have already had our first blast from the blow torch and reached the old 100 degree mark and it may be getting to warm now!

I intend making this Bread again once i find out the yeast strain as i dont see much point in growing the yeast on if it is our good friend Bakers Yeast. I suppose being a tight arse i havent had to toss out probably 3 litres of residue from the brewing and ended up with something rather tasty.

Kind regards Yozza  

EvaB's picture

all year round, and brewed beer on the outside deck in summer, and inside in winter. If you can't do that for various reasons, can you find an nice small enclosed space and use a fan to keep the air cooler than the ouside air. He never obsessed about tems, just needed it warm enough or maybe cool enough, but he mostly made beer even in barely heated conditions in 40 below temps, it takes longer, you brew might go faster in heat, but don't think it would be ruined, remember its a very old process that went on all year long in many countries including Egypt so doubt its as fussy as some would like to make it out to be. I think many times the fuss and bother is more to do with selling their fancy equipment than the actual needs of the brew.

Mebake's picture

Lovely looking bread, Yozza!

ananda's picture

Hi Yozza,

Great combination of ingredients going into this bread.   And, I love the photo of the crumb; so translucent.   You may need you WFO for that bit of oven spring??

Really good to see your baking again

All good wishes


yozzause's picture

Thanks everyone for you interest the last of the bread was eaten today and still moist and full of flavour. I shall probably do this again both as a sourdough and  as a conventional dough for some comparison but it will need to be after the hot spell we have at the moment 36 degrees again today and for the next couple of days.

regards Yozza