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