The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Guinness Rye with Onions

isand66's picture
isand66

Guinness Rye with Onions

 This is the second loaf I made last night after my Buttermilk Porridge Bread.  I have to say, even though I didn't use a rye starter but rather my everyday AP starter this came out excellent.  You can really taste the Guinness and onions in this one.  The only thing I might change for next time is to add some caraway seeds.

I brought one of the loaves into my office and everyone seemed to love it and several people requested a loaf for themselves next time :).

If you are looking for a nice Jewish type rye than this one won't let you down.

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Formula

Guiness Rye with Onions (%)

Guiness Rye with Onions (weights)

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Download the BreadStorm File Here.

Levain Directions

Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Soak the dehydrated onions in the beer for about 15 minutes.

Mix the flours, rye chops and beer together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), and Walnut oil, and mix on low for 6 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Crumb

 

 

Comments

AbeNW11's picture
AbeNW11 (not verified)

And your ideas are great. Guinness rye with onions. I can only imagine these flavours all working together. What a great bake.

 

isand66's picture
isand66

Thanks Abe.   Hope you try this one as I'm sure you will enjoy it.

Regards

Ian

dabrownman's picture
dabrownman

a Jewish Deli Rye but is nice to have one without them sometime,   The crumb on this one came out perfect.  Now all you need some smoked pastrami and some fermented cabbage!  Lucy loves this one and will post her Guinness sprouted SD later today.

Happy Baking Ian

AbeNW11's picture
AbeNW11 (not verified)

and bakeries will throw in caraway seeds and think this makes it rye bread.

Tell Lucy we're looking forward to her blog on today's bake.

dabrownman's picture
dabrownman

more of an American thing when it comes to Jewish Deli Rye.  Now it is almost required here as a result.  I like it either way. We will be getting the dough out of the fridge to warm up in about 2 hours,  Guinness is big this week,

isand66's picture
isand66

Thanks DA and Lucy.  Yes to the smoked pastrami but I'm not a fan of Kimchi!

give this one a try one day as it really tastes great caraway or no caraway.  Loved your Guinness bread as well.

happy Baking

hanseata's picture
hanseata

The crumb look great, and I'm glad that you don't think Jewish rye must have lots of caraway.

Karin

isand66's picture
isand66

Glad you like it Karin.  I rather have onions any day over caraway :)

this one makes a mean sandwich and toast with a smear as well.

regards

Ian