Chestnut Fig Stout Rye
Today's bake insired by dabrownman and hanseata. Don't know what else to call this one but a Chestnut Fig Stout Rye. My first time working with dark rye. First time working with many ingredients for bread actually - beer, fennel, corriander, molasses, chestnuts.
It all turned out thanks to dabrownman's coaching when times got a little hairy.
Soaker and add ins - barley, cracked wheat, sunflower seeds and chestnuts
A local stout for a dark roasted flavour. And for a lazy winter Sunday warm up.
Can't wait for some badly needed brotforms.