The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye Guinness Greek Yogurt Onion Bread

isand66's picture
isand66

Rye Guinness Greek Yogurt Onion Bread

This one is a keeper.  The depth of flavor added by the Guinness,coupled with the grilled onions and freshly ground rye is amazing.  The added freshly made yogurt provided a nice soft crumb as well.  All in all, this one is worth trying.  It's the perfect grilled bread as well as sandwich bread.

Here are the Zip files for the above BreadStorm files.

[caption id="attachment_4862" align="alignnone" width="490"] New Hydrangea we found last week....one of our new favorites![/caption]

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 used my proofer set at 83 degrees and it took about 4 hours.   You can use it immediately in the final dough or let it sit in your refrigerator overnight.

 Main Dough Procedure

Mix the flours  and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, yogurt, honey and salt and mix on low for 5 minutes.  During the last minute add the onions to incorporate.   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.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

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.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  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 535 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 5 minute lower the temperature to 450 degrees.  Bake for 35-50 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

Elsie_iu's picture
Elsie_iu

with the honey, olive oil and yogurt! I love the crumb of this bread though it looks a bit under-proofed?

Do you find this bread being sourer than the rest of your bread? I noticed quite a number of ingredients in your formula (lemon infused honey, rye, yogurt) might contribute to some tanginess. I like sour bread.

I've not tried using Guiness in bread (believe it or not, I don't even know how it tastes like!) but it's obviously a good match with onions. You're using onions in bread a lot and I totally understand why: onion bread smells so fragrant! 

Great bake and lovely flowers as always.

isand66's picture
isand66

No sure why you think it looks un-derproofed.  Anyway, I didn't find this one to be overly sour, but just enough to let all the flavors shine.  I do love onions in bread as you can tell :).

Give beer a try with rye one time and see what you think.  You don't taste the beer, but it adds a certain flavor that's hard to describe but it's worth a try.

Happy Baking!

Ian

Elsie_iu's picture
Elsie_iu

The crumb at the bottom seems a bit denser and darker to me but that may caused merely by the angle and lighting. Thanks for the clarification!

Do I have to adjust anything when using beer in a recipe? Since you use it so often, I should really give it a chance (and durum too when the grains finally arrive in August!). 

isand66's picture
isand66

just treat the beer same as water.

Good luck!

PalwithnoovenP's picture
PalwithnoovenP

With yogurt and onion sounds nice to me! I'm afraid to try beer in bread because I hate it even when cooked (I could not even eat Carbonnade Flamande) but I would still love to try it some other time. Did it still tasted "beery"? How did you make the grilled onions?

I don't know why I'm drooling looking at the slices even though I know that there's beer in it. I think you will like my next bake, I made it with your suggestions in mind. The hydrangeas project a sense of serenity in your garden, a really nice addition.

isand66's picture
isand66

Do try adding beer, but be careful not to let it over ferment. The beer adds an extra layer of flavor but you it doesn't taste like you are drinking a beer.  The grilled onions were made taking a whole onion peeling it cutting it whole in thin rings and mixing with olive oil and some salt and pepper.  I then put it in a pan on my grill and cook until nice and reduced and charred.  You can also cook the onion whole if you prefer which I have done as well.  A lot of times I will cook the onions slowly on my stove top to really get them caramelized and add a little balsamic vinegar for extra sweetness.

Glad you like the hydrangea as well.  We always look for interesting plants to add to our gardens and this was a nice find.  I look forward to reading about your next bake.

Regards,
ian

Ru007's picture
Ru007

combo before and it is delicious! This version with the yogurt sounds great. The crumb looks wonderfully soft too. Perfect. 

Nice bake Ian. 

Happy Baking 

Ru

isand66's picture
isand66

Appreciate your kind words as always.  Glad you like the bake.  The crumb was nice and soft and full of flavor.

Look forward to your next post.

Regards,
ian

Lazy Loafer's picture
Lazy Loafer

Just reading the title of this one had me salivating. :) Question - how did you grill your onions (e.g. cut in half and grilled? Sliced into a pan and put on the grill?

I really love using beer in bread. No @Pal, it doesn't taste at all like beer in the finished bread, just like a sauce cooked with wine in it doesn't taste like wine at the end. All the alcohol cooks off and I've never tasted hops in the finished bread either. I'm not much of a beer drinker but I'm a devoted beer bread baker!

PalwithnoovenP's picture
PalwithnoovenP

It's the hops that I hate but from what you said, I am keen to to try it. Thanks!

isand66's picture
isand66

I answered the same question on above comment.  I usually slice thin, mix with some olive oil and put in a aluminum pan and grill them until nice and charred.  I have done them whole as well, or if I want them more caramelized i will cook them on low on the stove top.

Give this one a try when you can.  It really is a very tasty bread.

Happy Baking!

Ian

DesigningWoman's picture
DesigningWoman

and so delicious-sounding too! I'll bookmark this for 'way down the road (sounds kinda advanced for me right now).

Enjoy!

isand66's picture
isand66

Hope you try it soon.  If you have any questions, don't hesitate to ask or send me a private message if you like.

Happy Baking.

Ian

dabrownman's picture
dabrownman

Guinness, onion and Pastrami.....eeerrrrr...Lucy said where is the the pastrami and mustard:-)  Time for a run to Katz's from LI.  I think some smoked brisket would be nice, some kraut and a nice pickle:-)  That bread is so nice it would be fine with ostrich feathers, egg shells and steel rasp!  Very well done as usual .  Love the hydrangea\Happy baking ians - they a beautiful.

Happy baking Ian! 

isand66's picture
isand66

I wish I had some of your home made pastrami.  I have yet to try making it myself.  One of these days I will give it a go :).  This one is one of my new favorites.  The depth of flavor from the Guinness and fresh milled rye with the onions is just perfect.

The hydrangea was a nice find at one of the nurseries we visit on the east end of Long Island, where all the rich and famous reside.  This is the type of place where some of the customers insist on having someone carry their plants to the car so they won't break a nail opening the trunk :).  They do have some nice plants though and we enjoy looking for exotic plants and things you won't find in Home Depot.

Max and Lexi are all excited to go to the doggie beach today or tomorrow and wish Lucy could join them, if only she could get that transporter operational!  Either that, or figure out how to beam over through the computer internet lines :).

Happy Baking and Weekend!

Ian