The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Guinness Rye Barley Wild Rice Bread

isand66's picture
isand66

Guinness Rye Barley Wild Rice Bread

I bought some "Country Wild Rice" at Whole Foods a few weeks ago and wanted to use some of the leftover cooked rice in a bread.  The rice is a combo of brown, whole grain Wehani, and whole grain black Japonica and is very tasty all by itself.

I had some Guinness left over from the corned beef my wife made in the Instant Pot a few weeks ago and I thought some fresh milled barley flour would go perfect with this combination.

Just for good measure I added some freshly made Greek Yogurt and I have to say it really combined well with the rice and produced quite the moist bread.  The crumb shot may look like it is under-cooked, but that's just the lighting.  The crumb is perfect and the taste is amazing.  This one is perfect with some sharp cheese or used for a grilled steak sandwich like I'm eating tonight for dinner.

Formula

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.

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

 Main Dough Procedure

Mix the flours , yogurt and 375 grams of the Guinness 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 1 hour.  Next add the salt, starter (cut into about 7-8 pieces),cooked and cooled wild rice and the balance of the beer and mix on low for 4 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 (If you use a proofer set to 78 degrees you can finish in about 1.5 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 - 1.5 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 525 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 2 minutes lower the temperature to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 205 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.

Comments

Danni3ll3's picture
Danni3ll3

I love the combo of ingredients in your loaf! What a great way of using up things you have on hand. 

isand66's picture
isand66

As soon as I made that rice I planned on using it in a bread.  This was my first time milling barley flour and it was a nice addition.  Next time need to make more of barley loaf instead of rye.

Regards,
Ian

Elsie_iu's picture
Elsie_iu

I've attempted a recipe with 30% barley flour before but it failed miserably due to over hydration. I may try incorporating it into bread again but what to do a little bit more research before that. People describe the flavour of barley as being nutty, do you notice it in your bread? How did it affect the profile of the bread?

Nice bread with interesting combination! keep up with the great effort!

isand66's picture
isand66

Barley has very little  gluten so it's best to incorporate it with other flours.  You can certainly try a 100% version but that would be challenging.  It does add a nutty flavor and I do notice it.  This one was combined with a strong beer and rye so the combination made for a very flavorful and distinct bread.

Happy Baking.

Ian

Yippee's picture
Yippee

about your beautiful bread, Ian! I'm especially interested in how well it keeps.  I regularly buy this Acme artisan bread that has barley flour in it.  Unlike other breads made with wheat flour only, the crumb of this 'barley' bread remains soft, even until it molds!!!  I've been wondering for the longest time if the barley flour does the trick.  So, please, please let me know how it keeps!  Thank you for sharing, I've never doubted for a moment how delicious it tastes!

Yippee

isand66's picture
isand66

Always great to hear from you.  The combination of the barley and rice and yogurt really made a super moist crumb.  So far it is keeping splendidly but we will see how long it lasts.  I will certainly let you know later how long it lasts.

Regards,
Ian

Anne-Marie B's picture
Anne-Marie B

And a delightful combination of flavours. I'm off to go and buy Guinness and wild rice.

isand66's picture
isand66

Glad you like it Anne Marie and hope you try it.  Please let me know how it comes out and if you have any questions.

Happy Baking!

Regards,
Ian

dabrownman's picture
dabrownman

for a grilled steak sandwich.  This one has to be tasty for sure.  I was hoping to see more wild rice in the crumb but it sort of disappears in the dark bread crumb.  Now Lucy wants to make a Westphalian style rye bread next!  Sounds good to me too if we put some wild rice in it.  Well done all the way around.  That crust scoring really turned out like a piece of art.

The lettuce is starting to go to seed and we are making some headway on eating all of those cherry tomatoes.  When it hits 95 F ,like it did the last two days, it is time to start getting ready for 4-5 months of 100 F plus days.

Happy baking Ian

isand66's picture
isand66

You are right, the rice really melded together with the other ingredients but you do see some spread about in the crumb and the combo with the yogurt really made this one of the most moist crumbs to date. 

Thanks for noticing the scoring.  I see some amazing scoring on some of the Facebook groups I belong to so I decided to try and get a little more artistic on this one and it came out pretty good. 

We have been having some wet and cold weather in the 30's at night and morning and only in the 40's during the day.  Finally towards the end of the week it should get into the 60's and maybe 70 by the weekend. Maybe it will feel like spring soon :).

I can't even imagine 90 degrees yet...no rush to go from winter to Summer even though Lexi would love to go swimming soon :>.

Happy Baking to you and your apprentice!